Winery DuxoupGamay Noir
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 Gamay Noir from the Winery Duxoup
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gamay Noir of Winery Duxoup 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 Gamay Noir of Winery Duxoup in the region of California often reveals types of flavors of earth, spices or red fruit.
Food and wine pairings with Gamay Noir
Pairings that work perfectly with Gamay Noir
Original food and wine pairings with Gamay Noir
The Gamay Noir of Winery Duxoup matches generally quite well with dishes of beef, lamb or veal such as recipes of braciola (southern italy), leg of lamb with spices or italian veal roulade.
Details and technical informations about Winery Duxoup's Gamay Noir.
Discover the grape variety: Cacaboué
Previous
Last vintages of this wine
The best vintages of Gamay Noir from Winery Duxoup are 2015, 2014, 2016, 0
Informations about the Winery Duxoup
The Winery Duxoup is one of of the world's greatest estates. It offers 8 wines for sale in the of Dry Creek Valley to come and discover on site or to buy online.
The wine region of Dry Creek Valley
The wine region of Dry Creek Valley is located in the region of Sonoma County of California of United States. We currently count 414 estates and châteaux in the of Dry Creek Valley, producing 1322 different wines in conventional, organic and biodynamic agriculture. The wines of Dry Creek Valley go well with generally quite well with dishes .
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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
