Winery Edmunds St. JohnPort O' Call New World 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 Port O' Call New World Red from the Winery Edmunds St. John
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Port O' Call New World Red of Winery Edmunds St. John in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Port O' Call New World Red
Pairings that work perfectly with Port O' Call New World Red
Original food and wine pairings with Port O' Call New World Red
The Port O' Call New World Red of Winery Edmunds St. John matches generally quite well with dishes of beef, lamb or veal such as recipes of beef pot au feu (grandma's style), caramelized lamb mice or tournedos rossini with port sauce.
Details and technical informations about Winery Edmunds St. John's Port O' Call New World Red.
Discover the grape variety: Castets
Castets noir is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and small grapes. Castets noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Edmunds St. John
The Winery Edmunds St. John is one of of the world's great estates. It offers 21 wines for sale in the of California to come and discover on site or to buy online.
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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
