Winery Center of EffortProva
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 Prova from the Winery Center of Effort
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Prova of Winery Center of Effort in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Prova
Pairings that work perfectly with Prova
Original food and wine pairings with Prova
The Prova of Winery Center of Effort matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef in a foie gras and chanterelle crust, royal couscous or veal roast casserole with mushrooms.
Details and technical informations about Winery Center of Effort's Prova.
Discover the grape variety: Alval
Supple, fruity reds with a clear ruby robe, silky tannins and an airy palate, showing aromas of red fruits (cherry, raspberry) and floral notes of the Douro. Often blended with other Portuguese varieties, contributing to the typicity of regional reds from the Douro and Beira. Confidential indigenous black grape of Portugal, cultivated in small quantities in the Douro and Beira.
Informations about the Winery Center of Effort
The Winery Center of Effort is one of of the world's greatest estates. It offers 7 wines for sale in the of Central Coast to come and discover on site or to buy online.
The wine region of Central Coast
Vast Californian coast (450 km) cooled by Pacific fogs. Cradle of great coastal Pinots and Chardonnays: fine silky Pinot Noir (cherry, raspberry, undergrowth) on Sta. Rita Hills, Santa Maria and Santa Lucia Highlands; ample taut Chardonnay, yellow fruit and saline minerality. Also spicy peppery Syrah, structured Cabernet and jammy Zinfandel on Paso Robles.
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: Amylic
Aroma reminiscent of banana, candy, and sometimes nail polish, particularly present in primeur wines. The amylic taste is reminiscent of the aromas of industrial confectionery and does not reflect a great expression of terroir.
