Winery Layer CakeSea of Stones Red
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Sea of Stones Red of Winery Layer Cake in the region of Mendoza 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 Sea of Stones Red
Pairings that work perfectly with Sea of Stones Red
Original food and wine pairings with Sea of Stones Red
The Sea of Stones Red of Winery Layer Cake matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast beef in a crust (onions & mustard), fillet of lamb in potato dressing or cicadas at the chib.
Details and technical informations about Winery Layer Cake's Sea of Stones Red.
Discover the grape variety: Macabeo
Structured, aromatic dry whites with an ample palate and moderate acidity, showing aromas of citrus (lemon, grapefruit), white flowers (acacia), pear, green apple, light honey and fresh almond notes. Fine ageing potential. Essential component of Cava DO sparkling (with xarel·lo and parellada), pillar of Rioja DOCa whites (as viura) and Roussillon AOC whites. Autochthonous Aragonese variety, aromatic signature of the great Iberian whites.
Last vintages of this wine
The best vintages of Sea of Stones Red from Winery Layer Cake are 2011, 2017, 2016, 2013 and 2012.
Informations about the Winery Layer Cake
The Winery Layer Cake is one of of the world's greatest estates. It offers 17 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Olfaction
Perception of odours and aromas by the olfactory bulb. Retroolfaction is the same phenomenon inside the mouth via the retronasal route.
