Winery CoursonsRed Muscadine
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 Red Muscadine from the Winery Coursons
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Red Muscadine of Winery Coursons in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Red Muscadine
Pairings that work perfectly with Red Muscadine
Original food and wine pairings with Red Muscadine
The Red Muscadine of Winery Coursons matches generally quite well with dishes of beef, lamb or veal such as recipes of rosbeef casserole mamie, shoulder of lamb on a bed of potatoes or veal blanquette burger.
Details and technical informations about Winery Coursons's Red Muscadine.
Discover the grape variety: Hegel
Deeply coloured, simple fruity reds with a sustained purple colour, soft tannins and an airy palate with preserved acidity, showing aromas of red and black fruits. Productive. Grown in small quantities in Germany and the Benelux for organic and sustainably managed vineyards, part of the new generation of mildew- and powdery mildew-resistant varieties. German black hybrid obtained in the 20th century, a disease-resistant crossing.
Informations about the Winery Coursons
The Winery Coursons is one of of the world's greatest estates. It offers 4 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
