Winery ParadisoneGianca
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Gianca from the Winery Paradisone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gianca of Winery Paradisone in the region of Tuscany is a powerful.
Food and wine pairings with Gianca
Pairings that work perfectly with Gianca
Original food and wine pairings with Gianca
The Gianca of Winery Paradisone matches generally quite well with dishes of beef, lamb or veal such as recipes of fondue with broth, pastasotto pepper merguez (risotto style pasta) or sarthe pot.
Details and technical informations about Winery Paradisone's Gianca.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). 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 to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Gianca from Winery Paradisone are 0
Informations about the Winery Paradisone
The Winery Paradisone is one of of the world's greatest estates. It offers 6 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Smell
A generic term for both unpleasant and pleasant odours known as perfumes. In the world of tasting, the term aroma is more commonly used.
