Winery InglenookNavalle Burgundy
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 Navalle Burgundy from the Winery Inglenook
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Navalle Burgundy of Winery Inglenook in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Navalle Burgundy
Pairings that work perfectly with Navalle Burgundy
Original food and wine pairings with Navalle Burgundy
The Navalle Burgundy of Winery Inglenook matches generally quite well with dishes of beef, lamb or veal such as recipes of monkfish tail with white butter, lamb tagine with dried apricots or vital tone / vitello tonnato (italy).
Details and technical informations about Winery Inglenook's Navalle Burgundy.
Discover the grape variety: Gaïdouria
Dry, vivid and mineral whites with a pale golden robe, taut palate and preserved acidity; signature aromas of citrus (lime, grapefruit), white flowers and saline maritime notes of the Cyclades. Iodine-tinged profile. Genetically related to Assyrtiko (sometimes considered a local synonym), preserved for its heritage value on the island vineyards of Santorini and Paros. Autochthonous white grape of the Greek Cyclades.
Last vintages of this wine
The best vintages of Navalle Burgundy from Winery Inglenook are 2012, 0
Informations about the Winery Inglenook
The Winery Inglenook is one of of the world's great estates. It offers 79 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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
