Winery DuchmanReddy Vineyard Montepulciano
Red wine
This wine generally goes well with pork, vegetarian or veal.
Food and wine pairings with Reddy Vineyard Montepulciano
Pairings that work perfectly with Reddy Vineyard Montepulciano
Original food and wine pairings with Reddy Vineyard Montepulciano
The Reddy Vineyard Montepulciano of Winery Duchman matches generally quite well with dishes of lamb, veal or pork such as recipes of rice with paprika and merguez, osso buco with mushrooms or pigeon with bacon and mushrooms.
Details and technical informations about Winery Duchman's Reddy Vineyard Montepulciano.
Discover the grape variety: Listan Negro
Light, fruity reds with a clear ruby colour, silky tannins and supple palate, showing signature aromas of red fruits (cherry, raspberry, strawberry), Mediterranean herbs, gentle spices and smoky volcanic notes. Airy island profile, best drunk young or with short ageing. Star of the Tacoronte-Acentejo DO and Ycoden-Daute-Isora DO appellations, defining the red wines of the Canary Islands. Native black variety of the Spanish Canary Islands (Tenerife, La Palma).
Last vintages of this wine
The best vintages of Reddy Vineyard Montepulciano from Winery Duchman are 0
Informations about the Winery Duchman
The Winery Duchman is one of of the world's great estates. It offers 25 wines for sale in the of Texas to come and discover on site or to buy online.
The wine region of Texas
5th US producer with a Mediterranean style suited to the heat. Signature Tempranillo as red: fleshy and fruity with notes of ripe cherry, plum and sweet spices, round tannins. Also dense Tannat, spicy Mourvèdre, juicy Sangiovese, peppery Syrah. Suited aromatic whites: full Viognier (apricot, flowers), saline Vermentino, lively Albariño.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
