Winery HarringtonHard Luck
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 Hard Luck from the Winery Harrington
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hard Luck of Winery Harrington in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Hard Luck
Pairings that work perfectly with Hard Luck
Original food and wine pairings with Hard Luck
The Hard Luck of Winery Harrington matches generally quite well with dishes of beef, lamb or veal such as recipes of quick beef bourguignon, traditional tunisian couscous or caramelized lamb mice.
Details and technical informations about Winery Harrington's Hard Luck.
Discover the grape variety: Maréchal Foch
Maréchal Foch noir is a grape variety that originated in France (Alsace). It is a variety resulting from a cross of the same species (interspecific hybridization). 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. The Maréchal Foch noir can be found cultivated in these vineyards: Provence & Corsica, Rhône Valley, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Hard Luck from Winery Harrington are 2014, 0
Informations about the Winery Harrington
The Winery Harrington is one of of the world's greatest estates. It offers 63 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
