Winery OjaiOjai 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 beef, game (deer, venison) or lamb.
The Ojai Red of the Winery Ojai is in the top 70 of wines of California.
Taste structure of the Ojai Red from the Winery Ojai
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ojai Red of Winery Ojai 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 Ojai Red of Winery Ojai in the region of California often reveals types of flavors of red fruit, black fruit.
Food and wine pairings with Ojai Red
Pairings that work perfectly with Ojai Red
Original food and wine pairings with Ojai Red
The Ojai Red of Winery Ojai matches generally quite well with dishes of beef, pasta or lamb such as recipes of thai beef curry, pumpkin and courgette lasagne or lamb curry.
Details and technical informations about Winery Ojai's Ojai Red.
Discover the grape variety: Pagadebiti
The white Pagadebiti is a grape variety originating from Italy. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The white Pagadebiti can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Ojai Red from Winery Ojai are 2013, 2014, 0, 2009
Informations about the Winery Ojai
The Winery Ojai is one of of the world's great estates. It offers 49 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: 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.
