Winery Cascade CliffsBarbera Blood Red
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Wine flavors and olphactive analysis
On the nose the Barbera Blood Red of Winery Cascade Cliffs in the region of Washington often reveals types of flavors of non oak, earth or oak.
Food and wine pairings with Barbera Blood Red
Pairings that work perfectly with Barbera Blood Red
Original food and wine pairings with Barbera Blood Red
The Barbera Blood Red of Winery Cascade Cliffs matches generally quite well with dishes of pork, spicy food or poultry such as recipes of alsatian sauerkraut, thai green curry or the chicken with rice of the mother michèle.
Details and technical informations about Winery Cascade Cliffs's Barbera Blood Red.
Discover the grape variety: Gamay Fréaux
Deeply coloured, simple reds with an opaque purple hue (red pulp), supple tannins and a light palate with moderate acidity, showing discreet red fruit aromas. Teinturier profile. Formerly used to intensify the colour of southern and Burgundian blends, now marginal, surviving in a few variety collections for its patrimonial value and genetic interest. Teinturier variation of Gamay developed in the 19th century.
Last vintages of this wine
The best vintages of Barbera Blood Red from Winery Cascade Cliffs are 2017, 2015, 2018, 0 and 2016.
Informations about the Winery Cascade Cliffs
The Winery Cascade Cliffs is one of of the world's greatest estates. It offers 41 wines for sale in the of Columbia Valley to come and discover on site or to buy online.
The wine region of Columbia Valley
Cradle of Washington State's great reds. Dense, structured Cabernet Sauvignon (blackcurrant, blackberry, graphite, firm tannins), round velvety Merlot, signature Syrah with peppery notes, black olive and deep black fruit. Also precise whites: balanced Chardonnay, taut fruity Riesling with peach notes. Semi-desert vineyard of 24,300 ha sheltered by the Cascades, loess soils over basalt, strong temperature swings.
The wine region of Washington
2nd US producer by volume, on the arid, sunny Columbia Valley. Star Cabernet Sauvignon (~60% of reds): powerful and structured with signature notes of blackcurrant, blackberry, cedar, dry herbs and graphite, firm tannins. Fleshy, peppery Syrah (black fruits, smoked meat). Round, fruity Merlot, historic mineral Riesling (dry and off-dry), precise Chardonnay and ample Sémillon.
The word of the wine: Alcohol
A generic term for the various alcohols produced during fermentation that give the wine body, structure and warmth.
