Winery Podere dei NidranRefosco
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Refosco from the Winery Podere dei Nidran
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Refosco of Winery Podere dei Nidran in the region of Veneto is a powerful.
Food and wine pairings with Refosco
Pairings that work perfectly with Refosco
Original food and wine pairings with Refosco
The Refosco of Winery Podere dei Nidran matches generally quite well with dishes of beef, pasta or lamb such as recipes of roasted fillet of beef with parsley, macaroni and cheese or traditional tagine (morocco).
Details and technical informations about Winery Podere dei Nidran's Refosco.
Discover the grape variety: Tressailler
Light, lively whites to drink young with a pale golden robe, an airy palate with preserved acidity, and discreet aromas of citrus (lemon), white flowers and fresh herbal notes. Also used in sparkling base wines. A component of Saint-Pourçain AOC in Auvergne and participant in Crémant de Bourgogne. Also called Sacy, this indigenous French white from the Allier and Bourbonnais defines northern Burgundy.
Last vintages of this wine
The best vintages of Refosco from Winery Podere dei Nidran are 0
Informations about the Winery Podere dei Nidran
The Winery Podere dei Nidran is one of of the world's greatest estates. It offers 14 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
