Winery DeLille CellarsRoaring Waters Reserve
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 Roaring Waters Reserve from the Winery DeLille Cellars
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Roaring Waters Reserve of Winery DeLille Cellars in the region of Washington is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Roaring Waters Reserve
Pairings that work perfectly with Roaring Waters Reserve
Original food and wine pairings with Roaring Waters Reserve
The Roaring Waters Reserve of Winery DeLille Cellars matches generally quite well with dishes of beef, pasta or veal such as recipes of cabri en colombo with creole sauce, macaroni and cheese or normandy style escalope.
Details and technical informations about Winery DeLille Cellars's Roaring Waters Reserve.
Discover the grape variety: Vinhão
Intensely coloured and lively reds for drinking young, with a deep, near-black purple colour, firm tannins, a nervous palate, and signature aromas of black fruits (blackberry, blackcurrant), spices and fresh inky notes. Very acidic and highly coloured, sometimes slightly pétillant. Star of the Vinho Verde tinto DOC (Basto sub-region), signature aromatic variety of the red Minho green wines. Native Portuguese black variety, identical to Sousão and Galician Sousón.
Last vintages of this wine
The best vintages of Roaring Waters Reserve from Winery DeLille Cellars are 0, 2016
Informations about the Winery DeLille Cellars
The Winery DeLille Cellars is one of of the world's great estates. It offers 61 wines for sale in the of Yakima Valley to come and discover on site or to buy online.
The wine region of Yakima Valley
Washington's oldest AVA (1983): signature Chardonnay and Riesling as white kings (lively and taut, citrus, apple, white peach and a mineral touch, acidity preserved by cold nights). Supple Merlot (plum, blackberry), structured Cabernet Sauvignon (blackcurrant, cedar) and fleshy Syrah (blackberry, pepper, smoked meat) in concentrated reds. Southern Columbia Valley, basalt under loess, day-night contrast (80/50°F) — about 1/3 of the state's plantings.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
