Winery Furleigh EstateTyrannosaurus Red
Red wine
This wine is a blend of 2 varietals which are the Pinot noir and the Rondo.
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
On the nose the Tyrannosaurus Red of Winery Furleigh Estate in the region of England often reveals types of flavors of non oak.
Food and wine pairings with Tyrannosaurus Red
Pairings that work perfectly with Tyrannosaurus Red
Original food and wine pairings with Tyrannosaurus Red
The Tyrannosaurus Red of Winery Furleigh Estate matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal liver in vinegar, pork stew with bacon and cream or duck leg confit in cider.
Details and technical informations about Winery Furleigh Estate's Tyrannosaurus Red.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Tyrannosaurus Red from Winery Furleigh Estate are 2014, 0
Informations about the Winery Furleigh Estate
The Winery Furleigh Estate is one of of the world's great estates. It offers 15 wines for sale in the of England to come and discover on site or to buy online.
The wine region of England
England, although more famous for gin and beer, has been producing wine since Roman Imperial times (100 – 400 AD). Historically the country has not been known for the quality of its winemaking, inhibited by its northerly latitude and resulting cool Climate. However the last decade or so has seen considerable progress and expansion, and increases in planting of noble Grape varieties. Significant chaptilzation to off-set the high Acidity of under-ripe grapes was once common practice but since the 1970s and particularly since the turn of the millennium natural sugar levels have increased in the Vineyard and wines have increased in quality and reputation.
The word of the wine: Dry
Champagne with between 17 and 35 grams of sugar (see dosage liqueur).
