Winery Gershon Bachus VintnersCacus Barbera
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Wine flavors and olphactive analysis
On the nose the Cacus Barbera of Winery Gershon Bachus Vintners in the region of California often reveals types of flavors of red fruit.
Food and wine pairings with Cacus Barbera
Pairings that work perfectly with Cacus Barbera
Original food and wine pairings with Cacus Barbera
The Cacus Barbera of Winery Gershon Bachus Vintners matches generally quite well with dishes of pork, spicy food or poultry such as recipes of endives with ham (improved), coconut chicken à la bellevilloise or moroccan chicken tagine.
Details and technical informations about Winery Gershon Bachus Vintners's Cacus Barbera.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). 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 small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Cacus Barbera from Winery Gershon Bachus Vintners are 2012, 0
Informations about the Winery Gershon Bachus Vintners
The Winery Gershon Bachus Vintners is one of of the world's greatest estates. It offers 26 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: Acidic (flavor)
Acidity is present in all wines, and is essential in white wines. It is due to the presence of different organic acids in the wine, and is expressed in the mouth by a sensation of freshness combined with other elements, such as minerality or a note of bitterness. Moderately present, it brings relief and vivacity to the wine.
