Paolini Stanford - PS WineryPetit Verdot
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Petit Verdot from the Paolini Stanford - PS Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Petit Verdot of Paolini Stanford - PS Winery in the region of Marche is a .
Wine flavors and olphactive analysis
Food and wine pairings with Petit Verdot
Pairings that work perfectly with Petit Verdot
Original food and wine pairings with Petit Verdot
The Petit Verdot of Paolini Stanford - PS Winery matches generally quite well with dishes of beef, pasta or veal such as recipes of pot-au-feu, mami's macaroni and gruyere gratin or paupiettes à la mérignicaise.
Details and technical informations about Paolini Stanford - PS Winery's Petit Verdot.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Petit Verdot from Paolini Stanford - PS Winery are 2010, 2012, 0
Informations about the Paolini Stanford - PS Winery
The Paolini Stanford - PS Winery is one of of the world's greatest estates. It offers 13 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Feedback
Perception of the aromas in the mouth by the retro-nasal way.
