Winery Nocking PointReal Talk
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 Real Talk from the Winery Nocking Point
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Real Talk of Winery Nocking Point in the region of Washington is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Real Talk
Pairings that work perfectly with Real Talk
Original food and wine pairings with Real Talk
The Real Talk of Winery Nocking Point matches generally quite well with dishes of beef, pasta or veal such as recipes of braised beef with carrots, simple chinese noodle soup or calf's head with sauce ravigote.
Details and technical informations about Winery Nocking Point's Real Talk.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Real Talk from Winery Nocking Point are 2017, 0
Informations about the Winery Nocking Point
The Winery Nocking Point is one of of the world's greatest estates. It offers 77 wines for sale in the of Washington to come and discover on site or to buy online.
The wine region of Washington
2nd US producer by volume, on the arid, sunny Columbia Valley. Star Cabernet Sauvignon (~60% of reds): powerful and structured with signature notes of blackcurrant, blackberry, cedar, dry herbs and graphite, firm tannins. Fleshy, peppery Syrah (black fruits, smoked meat). Round, fruity Merlot, historic mineral Riesling (dry and off-dry), precise Chardonnay and ample Sémillon.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
