Winery McManisJack Tone Vineyards Red
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Jack Tone Vineyards Red from the Winery McManis
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Jack Tone Vineyards Red of Winery McManis in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Jack Tone Vineyards Red
Pairings that work perfectly with Jack Tone Vineyards Red
Original food and wine pairings with Jack Tone Vineyards Red
The Jack Tone Vineyards Red of Winery McManis matches generally quite well with dishes of beef, lamb or veal such as recipes of sweet and sour turkish dumpling soup (eksili köfte), lamb with coconut milk or capon stuffed with morels.
Details and technical informations about Winery McManis's Jack Tone Vineyards Red.
Discover the grape variety: Putzcheere
It is believed to have originated in Hungary, in the region bordering Romania, from where it spread to Germany, Alsace and the southwest of France, particularly in the Gers and high Pyrenees departments. It is also found in the United States (California). Today, it is almost absent from French vineyards. - Synonyms: putchir, putscher, butschera (for all the synonyms of the grape varieties, click here!)
Last vintages of this wine
The best vintages of Jack Tone Vineyards Red from Winery McManis are 0, 2013
Informations about the Winery McManis
The Winery McManis is one of of the world's great estates. It offers 20 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
