Winery EvidenceUnorthodox Red
Red wine
This wine is a blend of 4 varietals which are the Sangiovese, the Tannat, the Tempranillo and the Zinfandel.
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.
The Unorthodox Red of the Winery Evidence is in the top 30 of wines of California.
Taste structure of the Unorthodox Red from the Winery Evidence
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Unorthodox Red of Winery Evidence 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 Unorthodox Red of Winery Evidence in the region of California often reveals types of flavors of non oak, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Unorthodox Red
Pairings that work perfectly with Unorthodox Red
Original food and wine pairings with Unorthodox Red
The Unorthodox Red of Winery Evidence matches generally quite well with dishes of beef, lamb or veal such as recipes of stuffed zucchini, osso bucco of lamb or puchero.
Details and technical informations about Winery Evidence's Unorthodox Red.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Unorthodox Red from Winery Evidence are 2009, 0
Informations about the Winery Evidence
The Winery Evidence is one of of the world's greatest estates. It offers 4 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
