Winery Jim OlsenBX
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 BX from the Winery Jim Olsen
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the BX of Winery Jim Olsen in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the BX of Winery Jim Olsen in the region of California often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with BX
Pairings that work perfectly with BX
Original food and wine pairings with BX
The BX of Winery Jim Olsen matches generally quite well with dishes of beef, lamb or veal such as recipes of rosbeef casserole mamie, oriental stew with couscous or shoulder of lamb stuffed with cognac.
Details and technical informations about Winery Jim Olsen's BX.
Discover the grape variety: Molinera gorda
An ancient table grape of Spanish origin. Little known in France, it can still be found in Italy, Australia, the United States (California), Mexico where it is grown in pergolas, etc. It should not be confused with the molinara grown and known in Italy.
Last vintages of this wine
The best vintages of BX from Winery Jim Olsen are 2014, 2015, 0, 2016 and 2012.
Informations about the Winery Jim Olsen
The Winery Jim Olsen is one of of the world's greatest estates. It offers 14 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: Reserve wine (champagne)
Older wines, kept in vats or aged in wood in some houses, or kept in magnums at Bollinger. A small percentage of these wines are used in the blending of non-vintage wines in order to bring greater aromatic complexity.
