Landon WineryThe Texan Reserve Red
Red wine
This wine generally goes well with pork, poultry or beef.
The The Texan Reserve Red of the Landon Winery is in the top 20 of wines of Texas.
Wine flavors and olphactive analysis
On the nose the The Texan Reserve Red of Landon Winery in the region of Texas often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with The Texan Reserve Red
Pairings that work perfectly with The Texan Reserve Red
Original food and wine pairings with The Texan Reserve Red
The The Texan Reserve Red of Landon Winery matches generally quite well with dishes of beef, veal or pork such as recipes of beef bourguignon with tomato, escalope cordon bleu or butternut and goat cheese gratin.
Details and technical informations about Landon Winery's The Texan Reserve Red.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of The Texan Reserve Red from Landon Winery are 2016, 2015, 2017, 0 and 2013.
Informations about the Landon Winery
The Landon Winery is one of of the world's greatest estates. It offers 38 wines for sale in the of Texas to come and discover on site or to buy online.
The wine region of Texas
5th US producer with a Mediterranean style suited to the heat. Signature Tempranillo as red: fleshy and fruity with notes of ripe cherry, plum and sweet spices, round tannins. Also dense Tannat, spicy Mourvèdre, juicy Sangiovese, peppery Syrah. Suited aromatic whites: full Viognier (apricot, flowers), saline Vermentino, lively Albariño.
The word of the wine: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
