Winery Rancho CapistranoMatador Mourvèdre
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 Matador Mourvèdre from the Winery Rancho Capistrano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Matador Mourvèdre of Winery Rancho Capistrano in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Matador Mourvèdre
Pairings that work perfectly with Matador Mourvèdre
Original food and wine pairings with Matador Mourvèdre
The Matador Mourvèdre of Winery Rancho Capistrano matches generally quite well with dishes of beef, lamb or veal such as recipes of kamounia : tunisian beef stew, sweet and sour braised leg of lamb or chicken bonne femme.
Details and technical informations about Winery Rancho Capistrano's Matador Mourvèdre.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. 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 medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Rancho Capistrano
The Winery Rancho Capistrano is one of of the world's greatest estates. It offers 61 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.
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The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.