Winery RavazziTesone Ristorante
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tesone Ristorante from the Winery Ravazzi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tesone Ristorante of Winery Ravazzi in the region of Tuscany is a .
Food and wine pairings with Tesone Ristorante
Pairings that work perfectly with Tesone Ristorante
Original food and wine pairings with Tesone Ristorante
The Tesone Ristorante of Winery Ravazzi matches generally quite well with dishes of beef, lamb or veal such as recipes of baked marrow bones, traditional tagine (morocco) or tête de veau sauce moi.
Details and technical informations about Winery Ravazzi's Tesone Ristorante.
Discover the grape variety: Freisa
Most certainly from the Italian Piedmont. It is also found in Argentina. We have noted that this variety has a great resemblance with the nebbiolo, also from the Italian Piedmont. According to genetic analyses published in Switzerland, Freisa is a descendant of Viognier and a half-sister of Rèze.
Last vintages of this wine
The best vintages of Tesone Ristorante from Winery Ravazzi are 0
Informations about the Winery Ravazzi
The Winery Ravazzi is one of of the world's great estates. It offers 35 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
