Winery Derose VineyardsNegrette - Cabernet Pfeffer
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 Negrette - Cabernet Pfeffer from the Winery Derose Vineyards
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negrette - Cabernet Pfeffer of Winery Derose Vineyards 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 Negrette - Cabernet Pfeffer of Winery Derose Vineyards in the region of California often reveals types of flavors of spices.
Food and wine pairings with Negrette - Cabernet Pfeffer
Pairings that work perfectly with Negrette - Cabernet Pfeffer
Original food and wine pairings with Negrette - Cabernet Pfeffer
The Negrette - Cabernet Pfeffer of Winery Derose Vineyards matches generally quite well with dishes of beef, lamb or veal such as recipes of beef with mustard, lamb delight with tomato and cinnamon or duck breast with black figs.
Details and technical informations about Winery Derose Vineyards's Negrette - Cabernet Pfeffer.
Discover the grape variety: Négrette
Supple, perfumed reds with a deep ruby robe, smooth tannins and a round palate, with intense, characteristic aromas of violet, red fruit (raspberry, blackcurrant), liquorice, soft spice and peppery notes. Gourmand finish; best young or short ageing. The near-exclusive star of Fronton AOC north of Toulouse (minimum 50% in blends), also made as expressive rosés. Autochthonous South-West French variety, possibly brought from Cyprus by the Knights Hospitaller.
Informations about the Winery Derose Vineyards
The Winery Derose Vineyards is one of of the world's great estates. It offers 23 wines for sale in the of Cienega Valley to come and discover on site or to buy online.
The wine region of Cienega Valley
AVA of San Benito County (1982) south of Hollister, crossed by the San Andreas Fault: granite-sandstone soils to the east and granite-limestone to the west, draining and poor. Zinfandel, Cabernet Sauvignon and Negrette from old vines as signature complex and elegant reds. Pinot Noir and Chardonnay also notable. Moderate climate sheltered by mountains, Monterey Bay breezes, marked thermal swings.
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: Tressallier
White grape variety from the Allier region, identical to the Sacy variety grown in Burgundy. Rarely vinified on its own, it is used in the blending of Saint-Pourçain white wines, associated with chardonnay, the main grape variety of the appellation. Syn.: sacy.
