Winery Kessler-ZinkValencia
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 Valencia from the Winery Kessler-Zink
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Valencia of Winery Kessler-Zink in the region of Valence is a powerful.
Food and wine pairings with Valencia
Pairings that work perfectly with Valencia
Original food and wine pairings with Valencia
The Valencia of Winery Kessler-Zink matches generally quite well with dishes of beef, pasta or veal such as recipes of homemade beef stew, pasta with ham or rabbit with hunter's sauce.
Details and technical informations about Winery Kessler-Zink's Valencia.
Discover the grape variety: Frontenac
A cross between Landot 4511 and Vitis Riparia 89 (very resistant to cold) obtained in 1978 at the University of Minnesota (United States) and propagated from 1996. It can also be found in Canada (Quebec, Ontario, etc.), in Lithuania, etc. In France, it is practically unknown. Note that the white and grey Frontenac are derived from mutations of the black, encountered and isolated in 2003 for the grey and in September 2005 for the white. - Synonymy: MN 1047 (for all the grape variety synonyms, click here!).
Last vintages of this wine
The best vintages of Valencia from Winery Kessler-Zink are 0
Informations about the Winery Kessler-Zink
The Winery Kessler-Zink is one of of the world's great estates. It offers 80 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
