Winery Maria MontazamiZinfandel
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 Zinfandel from the Winery Maria Montazami
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Zinfandel of Winery Maria Montazami in the region of California is a powerful.
Food and wine pairings with Zinfandel
Pairings that work perfectly with Zinfandel
Original food and wine pairings with Zinfandel
The Zinfandel of Winery Maria Montazami matches generally quite well with dishes of beef, lamb or poultry such as recipes of beef with panang curry (red curry), bitumen leg of lamb or yakitori chicken (japanese).
Details and technical informations about Winery Maria Montazami's 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.
Last vintages of this wine
The best vintages of Zinfandel from Winery Maria Montazami are 2014, 0, 2012, 2013
Informations about the Winery Maria Montazami
The Winery Maria Montazami is one of of the world's greatest estates. It offers 5 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: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
