Winery Casto OaksSierra Red
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sierra Red from the Winery Casto Oaks
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sierra Red of Winery Casto Oaks in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Sierra Red
Pairings that work perfectly with Sierra Red
Original food and wine pairings with Sierra Red
The Sierra Red of Winery Casto Oaks matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tongue with pickle sauce, shoulder of lamb with a spoon or veal breast with new vegetables.
Details and technical informations about Winery Casto Oaks's Sierra Red.
Discover the grape variety: Tzolikoouri
Most certainly finding its first origins in Georgia. It can be found in Italy, Germany, Slovak Republic, Ukraine, Republic of Moldova, Czech Republic, Romania, Bulgaria, Russia, ... in France, it is practically unknown.
Informations about the Winery Casto Oaks
The Winery Casto Oaks is one of of the world's greatest estates. It offers 8 wines for sale in the of Sierra Foothills to come and discover on site or to buy online.
The wine region of Sierra Foothills
The wine region of Sierra Foothills is located in the region of California of United States. We currently count 249 estates and châteaux in the of Sierra Foothills, producing 661 different wines in conventional, organic and biodynamic agriculture. The wines of Sierra Foothills go well with generally quite well with dishes .
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
