Winery GibsonDiscovery Road Red
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 Discovery Road Red from the Winery Gibson
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Discovery Road Red of Winery Gibson in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Discovery Road Red
Pairings that work perfectly with Discovery Road Red
Original food and wine pairings with Discovery Road Red
The Discovery Road Red of Winery Gibson matches generally quite well with dishes of beef, lamb or veal such as recipes of kafta bil saniyeh (lebanese dish), moroccan lamb stew or stuffed red mullet ballotines.
Details and technical informations about Winery Gibson's Discovery Road Red.
Discover the grape variety: Esther
Table grape with long clusters and golden berries with thin skin and crunchy flesh, a neutral sweet flavour. Early-ripening and productive. Very rarely vinified. Grown in North America for fresh local consumption, appreciated for its attractive appearance and good shelf life. Marginal outside its region of origin. American white table grape variety obtained by crossing for fresh consumption.
Informations about the Winery Gibson
The Winery Gibson is one of of the world's great estates. It offers 31 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: Acidity
When present without excess, acidity contributes to the balance of the wine, giving it freshness and nervousness. But when it is very high, it becomes a defect, giving it a biting and green character. On the other hand, if it is insufficient, the wine is soft.
