Winery EastonCooper Ranch Barbera
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Wine flavors and olphactive analysis
On the nose the Cooper Ranch Barbera of Winery Easton in the region of California often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Cooper Ranch Barbera
Pairings that work perfectly with Cooper Ranch Barbera
Original food and wine pairings with Cooper Ranch Barbera
The Cooper Ranch Barbera of Winery Easton matches generally quite well with dishes of pork, spicy food or poultry such as recipes of the garbure, chicken with courgettes and curry or spaetzle.
Details and technical informations about Winery Easton's Cooper Ranch Barbera.
Discover the grape variety: Fleurtai
Interspecific cross between Sauvignonasse and Kozma 20-3 obtained in 2002 at the University and Institute of Applied Genetics of Udine (Italy), which is also the case for Soreli.
Last vintages of this wine
The best vintages of Cooper Ranch Barbera from Winery Easton are 2010, 2011, 0, 2009
Informations about the Winery Easton
The Winery Easton is one of of the world's greatest estates. It offers 18 wines for sale in the of California Shenandoah Valley to come and discover on site or to buy online.
The wine region of California Shenandoah Valley
The wine region of California Shenandoah Valley is located in the region of Sierra Foothills of California of United States. Wineries and vineyards like the Domaine C. G. di Arie or the Domaine Easton produce mainly wines red, white and pink.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
