Forchini Vineyards & WineryPapa Nonno Tuscan Style Red
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon 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.
Taste structure of the Papa Nonno Tuscan Style Red from the Forchini Vineyards & Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Papa Nonno Tuscan Style Red of Forchini Vineyards & Winery 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 Papa Nonno Tuscan Style Red of Forchini Vineyards & Winery in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit.
Food and wine pairings with Papa Nonno Tuscan Style Red
Pairings that work perfectly with Papa Nonno Tuscan Style Red
Original food and wine pairings with Papa Nonno Tuscan Style Red
The Papa Nonno Tuscan Style Red of Forchini Vineyards & Winery matches generally quite well with dishes of beef, lamb or veal such as recipes of fondue with broth, oven-baked lamb stew or sauté of veal with mushrooms.
Details and technical informations about Forchini Vineyards & Winery's Papa Nonno Tuscan Style Red.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Papa Nonno Tuscan Style Red from Forchini Vineyards & Winery are 2016, 2015, 2012, 0
Informations about the Forchini Vineyards & Winery
The Forchini Vineyards & Winery is one of of the world's greatest estates. It offers 9 wines for sale in the of Dry Creek Valley to come and discover on site or to buy online.
The wine region of Dry Creek Valley
Mythical terroir of Californian Zinfandel on pre-Prohibition old vines: intense, spicy reds with aromas of candied blackberry, black plum, pepper and leather, ample structure and melted tannins. Signature Sauvignon Blanc as white king with herbaceous notes and bright citrus, dazzling acidity. Also Cabernet Sauvignon, Merlot and Rhône grapes. Small Sonoma AVA (~9,000 ha, 70+ wineries), warm days and cool evenings ventilated from the coast, ideal ripeness-acidity balance.
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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
