Winery Paper Moon California 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 California Red from the Winery Paper Moon
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Light
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Bold
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Smooth
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Tannic
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the California Red of Winery Paper Moon in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with California Red
Pairings that work perfectly with California Red
Original food and wine pairings with California Red
The California Red of Winery Paper Moon matches generally quite well with dishes of beef, lamb or veal such as recipes of shepherd's pie (quebec!), rack of lamb with herbs or simple veal sauté.
Details and technical informations about Winery Paper Moon's California Red.
Discover the grape variety: Brachetto
A very old vine cultivated in the northwest of Italy, in Piedmont to be precise (provinces of Asti and Allessandria). For a long time it was confused with a large number of other Italian grape varieties, which explains why the latter still bear the synonym "brachetto". It is said to be related to the Muscat à petits grains blancs, to be continued! Note that Brachet, known in the Nice region (Alpes maritimes), is not related to Brachetto. Brachetto can be found in Argentina, Italy, etc. It is virtually unknown in France.
Last vintages of this wine
The best vintages of California Red from Winery Paper Moon are 2012
Informations about the Winery Paper Moon
The Winery Paper Moon is one of of the world's great estates. It offers 7 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.
News related to this wine
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The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
