Michael David WineryLodi 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 Lodi Red from the Michael David Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lodi Red of Michael David Winery in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Lodi Red of Michael David Winery in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Lodi Red
Pairings that work perfectly with Lodi Red
Original food and wine pairings with Lodi Red
The Lodi Red of Michael David Winery matches generally quite well with dishes of beef, lamb or veal such as recipes of beef colombo bourguignon style, lamb stew with melting peppers or small stuffed provençal dishes.
Details and technical informations about Michael David Winery's Lodi Red.
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 Lodi Red from Michael David Winery are 2016, 2015, 0, 2018
Informations about the Michael David Winery
The Michael David Winery is one of of the world's great estates. It offers 79 wines for sale in the of Lodi to come and discover on site or to buy online.
The wine region of Lodi
Self-proclaimed world capital of Zinfandel (>40% of premium Californian production): old-vine red king (plantings from 1888) — opulent and jammy with notes of blackberry, plum, raspberry, pepper, liquorice and a tobacco touch, coated tannins. Cabernet, Syrah, Merlot, Tempranillo, Albariño, Barbera and Primitivo in the palette (>100 grapes). Viognier and Chardonnay in whites. Central Californian AVA (1986) east of the bay, Mediterranean climate tempered by the delta.
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: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
