Winery Nocking PointVI
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 game (deer, venison).
Taste structure of the VI from the Winery Nocking Point
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the VI 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 VI
Pairings that work perfectly with VI
Original food and wine pairings with VI
The VI of Winery Nocking Point matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of venison stew with red wine, shoulder of lamb stuffed with cognac or valencian paella - family recipe.
Details and technical informations about Winery Nocking Point's VI.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Winery Nocking Point
The Winery Nocking Point is one of of the world's great 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: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
