Winery Frog AlleyCalifornia Wildcat Red
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 California Wildcat Red from the Winery Frog Alley
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the California Wildcat Red of Winery Frog Alley in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with California Wildcat Red
Pairings that work perfectly with California Wildcat Red
Original food and wine pairings with California Wildcat Red
The California Wildcat Red of Winery Frog Alley matches generally quite well with dishes of beef, lamb or veal such as recipes of polish goulash, baekenofe (alsatian meat stew) or veal tagine with preserved lemons and saffron.
Details and technical informations about Winery Frog Alley's California Wildcat Red.
Discover the grape variety: Mourvaison
Mourvaison noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Mourvaison noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Frog Alley
The Winery Frog Alley 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.
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The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.