The Winery Joseph Cellars of Napa Valley of California

Food and wine pairings with a red wine of Winery Joseph Cellars

How Winery Joseph Cellars wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of chicken, beef and lamb couscous (morocco), lamb chops à la champvallon or blanquette of rabbit with riesling and chanterelles.

Organoleptic analysis of red wines of Winery Joseph Cellars

On the nose the red wine of Winery Joseph Cellars. often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit. In the mouth the red wine of Winery Joseph Cellars. is a powerful with a nice balance between acidity and tannins.

The best vintages in the red wines of Winery Joseph Cellars

• 2015With an average score of 4.39/5
• 2016With an average score of 4.32/5
• 2017With an average score of 4.27/5
• 2009With an average score of 4.26/5
• 2014With an average score of 4.25/5
• 0With an average score of 4.24/5

Food and wine pairings with a white wine of Winery Joseph Cellars

How Winery Joseph Cellars wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of veal saltimbocca, rice with tuna and tomato or quiche without pastry, courgette and blue cheese.

Organoleptic analysis of white wines of Winery Joseph Cellars

On the nose the white wine of Winery Joseph Cellars. often reveals types of flavors of microbio, oak or earth and sometimes also flavors of tree fruit.

The best vintages in the white wines of Winery Joseph Cellars

• 2011With an average score of 4.10/5
• 2014With an average score of 4.10/5
• 0With an average score of 4.03/5
• 2012With an average score of 4.00/5
• 2010With an average score of 3.50/5

Food and wine pairings with a pink wine of Winery Joseph Cellars

How Winery Joseph Cellars wines pair with each other generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of tournedos rossini with port sauce, the real vegetables stuffed in the provençal way or baked duck legs with potatoes.