The Winery Left Foot Charley is one of the world's great estates. It offers 27 wines for sale in of Unknow region to come and discover on site or to buy online.
Looking for the best Winery Left Foot Charley wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Left Foot Charley wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Left Foot Charley wines with technical and enological descriptions.
How Winery Left Foot Charley wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of rougail sausage, salmon and leek gratin or crumble with pumpkin, walnut and comté cheese.
On the nose the red wine of Winery Left Foot Charley. often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
This is not a known wine region.
How Winery Left Foot Charley wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of texas style ribs / loin ribs, steamed salmon marinated in herbs or savoyard fondue with tomato.
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
How Winery Left Foot Charley wines pair with each other generally quite well with dishes of pork, shellfish or spicy food such as recipes of peasant minestrone, spaghetti with clams or pastilla with chicken (moroccan pie with brick sheets).
On the nose the white wine of Winery Left Foot Charley. often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of tropical fruit, microbio. In the mouth the white wine of Winery Left Foot Charley. is a with a nice freshness.
Aromas resulting from the fermentation and maturation of the wine before bottling. The aging in barrels modifies considerably the texture and the flavours of the wine.
Planning a wine route in the of Unknow region? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Left Foot Charley.
Pinot Gris is a grey grape variety mutated from Pinot Noir. It has its origins in Burgundy, where it is called pinot-beurot in reference to the colour of the grey robes worn by the monks of the region. Established in Alsace since the 17th century, pinot gris was called tokay until 2007. It is made up of bunches of small berries that vary in colour from pink to blue-grey. It is particularly well suited to the continental climate because it is resistant to the cold in winter and to spring frosts. This variety also likes dry limestone soils with plenty of sunshine in the summer. Pinot Gris is well suited to late harvesting or to the selection of noble grapes, depending on the year and the concentration of sugars in the berries. Pinot Gris wines are distinguished by their aromatic complexity of white fruits, mushrooms, honey, vanilla, cinnamon, etc., and their great finesse. In the Loire Valley, pinot gris is used in the Coteaux-d'Ancenis appellations. It gives dry or sweet wines with pear and peach aromas.
Tina Gellie, Content Manager and Regional Editor (Australia, South Africa, New Zealand & Canada) It was a big year of Decanter travel for me, heading to Napa and New York in June, South Africa in October and most recently a week each in Margaret River and South Australia. These trips have formed the basis of my festive selections. Christmas lunch on North Stradbroke Island (reunited with my family after four years, no thanks to Covid) always starts with oysters, followed by a bucket of prawn ...
Having joined The Wine Society’s team in 1973 as promotions manager, Payne became the head buyer in 1985. He stepped down from this position in 2012, when Tim Sykes took over, but has remained on the buying team ever since. As part of his responsibilities, Payne has bought in every region throughout the years but, in recent years, focused mainly on Italy and Bordeaux. He was also instrumental in introducing wines from Eastern Europe and Greece to the portfolio. The Wine Society described Payne’s ...
While vineyards are managed one vintage at a time, farming practices take a longer view. A survey of the Napa Valley Grapegrowers members found that, on average, about 90% wanted more education and resources for water conservation, climate resilience and climate-smart farming opportunities. This grant will go a long way to help provide those resources. ‘Farmers are by nature risk averse,’ said Molly Williams of Napa Valley Grapegrowers. ‘Climate change poses considerable risks. We aren’t plantin ...
Aromas resulting from the fermentation and maturation of the wine before bottling. The aging in barrels modifies considerably the texture and the flavours of the wine.
