Winery ElyseOld Vines Zinfandel
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Old Vines Zinfandel from the Winery Elyse
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Old Vines Zinfandel of Winery Elyse in the region of California is a powerful.
Food and wine pairings with Old Vines Zinfandel
Pairings that work perfectly with Old Vines Zinfandel
Original food and wine pairings with Old Vines Zinfandel
The Old Vines Zinfandel of Winery Elyse matches generally quite well with dishes of beef, lamb or poultry such as recipes of beef bourguignon in the oven of nanou, tajine of beef balls and merguez or bami.
Details and technical informations about Winery Elyse's Old Vines Zinfandel.
Discover the grape variety: Zinfandel
Generous, high-alcohol reds with a dark robe and indulgent palate, showing aromas of stewed blackberry, raspberry, black pepper, liquorice, cinnamon and cooked fruit. Also vinified as a popular sweet rosé (White Zinfandel). Star of California (Lodi, Sonoma, Dry Creek Valley, Paso Robles) with sought-after century-old vines. Identical to Italian Primitivo and Croatian Crljenak Kaštelanski by DNA analysis.
Informations about the Winery Elyse
The Winery Elyse is one of of the world's great estates. It offers 51 wines for sale in the of California to come and discover on site or to buy online.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
