Winery FetzerThe Nature Sound
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 The Nature Sound from the Winery Fetzer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the The Nature Sound of Winery Fetzer in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with The Nature Sound
Pairings that work perfectly with The Nature Sound
Original food and wine pairings with The Nature Sound
The The Nature Sound of Winery Fetzer matches generally quite well with dishes of beef, lamb or veal such as recipes of hungarian goulash, lamb stew from my mum or roast veal in the oven.
Details and technical informations about Winery Fetzer's The Nature Sound.
Discover the grape variety: Groppello gentile
Supple, delicate reds with a pale ruby robe, soft tannins, and an airy palate with fresh acidity, offering signature aromas of cherry, violet, wild strawberry, and delicate floral notes. Also the base of the renowned Chiaretto rosés. The star of Garda Classico DOC and Valtènesi DOC rosés, excelling as a single variety in light, fresh summer reds. A black Lombard variety from the shores of Lake Garda.
Last vintages of this wine
The best vintages of The Nature Sound from Winery Fetzer are 2017, 2018
Informations about the Winery Fetzer
The Winery Fetzer is one of of the world's great estates. It offers 110 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: Tired
Wine that is too old, faded or has suffered from handling such as racking or bottling. In the first case it is too late, in the second case the wine must be put to rest for a few weeks in the cellar.
