Winery Crafters UnionRed Blend
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 Blend from the Winery Crafters Union
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Red Blend of Winery Crafters Union in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Red Blend of Winery Crafters Union in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Red Blend
Pairings that work perfectly with Red Blend
Original food and wine pairings with Red Blend
The Red Blend of Winery Crafters Union matches generally quite well with dishes of beef, lamb or veal such as recipes of bernard's potée, lamb chops with tarragon cream or express veal stew in a pressure cooker.
Details and technical informations about Winery Crafters Union's Red Blend.
Discover the grape variety: Ferradou
Ferradou noir is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Ferradou noir can be found in the vineyards of the South West.
Last vintages of this wine
The best vintages of Red Blend from Winery Crafters Union are 2018, 2017, 0, 2016
Informations about the Winery Crafters Union
The Winery Crafters Union is one of of the world's greatest estates. It offers 15 wines for sale in the of California to come and discover on site or to buy online.
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: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
