Winery Perry'sReserve Big Red Blend
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.
The Reserve Big Red Blend of the Winery Perry's is in the top 40 of wines of Napa Valley.
Taste structure of the Reserve Big Red Blend from the Winery Perry's
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Big Red Blend of Winery Perry's 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 Reserve Big Red Blend of Winery Perry's in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Reserve Big Red Blend
Pairings that work perfectly with Reserve Big Red Blend
Original food and wine pairings with Reserve Big Red Blend
The Reserve Big Red Blend of Winery Perry's matches generally quite well with dishes of beef, lamb or veal such as recipes of chili con carne, uzbek pilaf or milanese cutlets like in italy.
Details and technical informations about Winery Perry's's Reserve Big Red Blend.
Discover the grape variety: Colombaud
Simple and lively dry whites with a pale golden colour, juicy palate and refreshing acidity, with understated aromas of white flowers, citrus (lemon) and herbaceous notes. Thirst-quenching profile to drink young, long used as a table and blending grape in Provence. Now almost extinct, preserved in a few heritage plots in the Var and in ampelographic collections. An indigenous French white variety from Provence.
Last vintages of this wine
The best vintages of Reserve Big Red Blend from Winery Perry's are 2016, 0, 2015
Informations about the Winery Perry's
The Winery Perry's is one of of the world's greatest estates. It offers 6 wines for sale in the of Napa Valley to come and discover on site or to buy online.
The wine region of Napa Valley
Absolute reference for American Cabernet Sauvignon: powerful, opulent reds with ripe aromas of blackcurrant, blackberry, chocolate and cedar, velvety tannins and a silky finish, long ageing. Also round Merlot, rich buttery Chardonnay, fruity Sauvignon Blanc, spicy Zinfandel. Narrow Californian valley between the Mayacamas and Vaca Mountains, tempered by San Pablo Bay fog, 17 sub-AVAs (Oakville, Rutherford, Stags Leap, Howell Mountain). Cradle of icons Opus One, Screaming Eagle, Caymus.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
