Winery DraxtonEl Roy Proprietor's 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 El Roy Proprietor's Red from the Winery Draxton
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the El Roy Proprietor's Red of Winery Draxton in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with El Roy Proprietor's Red
Pairings that work perfectly with El Roy Proprietor's Red
Original food and wine pairings with El Roy Proprietor's Red
The El Roy Proprietor's Red of Winery Draxton matches generally quite well with dishes of beef, lamb or veal such as recipes of brazilian feijoada, lamb tagine with artichokes and dried tomatoes or veal paupiettes with beer.
Details and technical informations about Winery Draxton's El Roy Proprietor's Red.
Discover the grape variety: Trousseau
Supple and fruity reds with a clear ruby colour, fine tannins and fresh acidity, on aromas of red cherry, wild strawberry, raspberry, sweet spices, dried flowers and earthy notes. Elegant palate, taut finish. Star of Jura appellations (Arbois AOC, Côtes du Jura AOC), notably on the gravelly terroirs of Montigny-lès-Arsures. Also planted in California and Portugal as Bastardo (one of Port's five noble grapes). Native Jura variety.
Informations about the Winery Draxton
The Winery Draxton is one of of the world's greatest estates. It offers 10 wines for sale in the of Alexander Valley to come and discover on site or to buy online.
The wine region of Alexander Valley
Sonoma's warmest AVA on gravelly soils: signature Cabernet Sauvignon as king (>50% of plantings) — powerful, elegant reds with ripe black fruits, dry herbs and tobacco, velvety tannins and fresh acidity, long ageing. Bordeaux blends with Merlot, Cabernet Franc, Petit Verdot and Malbec for structure and complexity. Also old-vine Zinfandel, balanced Merlot and Chardonnay. AVA recognised in 1984 in the Russian River valley, ripe tannic identity.
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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
