Winery Louis M. MartiniCalifornia Zinfandel
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the California Zinfandel from the Winery Louis M. Martini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the California Zinfandel of Winery Louis M. Martini in the region of California is a powerful.
Food and wine pairings with California Zinfandel
Pairings that work perfectly with California Zinfandel
Original food and wine pairings with California Zinfandel
The California Zinfandel of Winery Louis M. Martini matches generally quite well with dishes of beef, lamb or poultry such as recipes of venison stew with red wine, lamb tagine with onions, purple olives and lemons... or baked chicken legs.
Details and technical informations about Winery Louis M. Martini's California Zinfandel.
Discover the grape variety: Zinfandel
Generous, high-alcohol reds with a dark robe and indulgent palate, showing aromas of stewed blackberry, raspberry, black pepper, liquorice, cinnamon and cooked fruit. Also vinified as a popular sweet rosé (White Zinfandel). Star of California (Lodi, Sonoma, Dry Creek Valley, Paso Robles) with sought-after century-old vines. Identical to Italian Primitivo and Croatian Crljenak Kaštelanski by DNA analysis.
Informations about the Winery Louis M. Martini
The Winery Louis M. Martini is one of of the world's great estates. It offers 66 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
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.
