Winery Recline RidgeJust Being Frank Red
Red wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Just Being Frank Red of Winery Recline Ridge in the region of British Columbia often reveals types of flavors of red fruit, black fruit.
Food and wine pairings with Just Being Frank Red
Pairings that work perfectly with Just Being Frank Red
Original food and wine pairings with Just Being Frank Red
The Just Being Frank Red of Winery Recline Ridge matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of caramelized pork ribs, cucumber pie or parmesan cream brûlée.
Details and technical informations about Winery Recline Ridge's Just Being Frank Red.
Discover the grape variety: Divico
Structured, colourful reds with a dark ruby colour, firm tannins and a dense palate showing black fruits (blackberry, cassis), spices and balsamic notes. A tannic profile suited to organic vineyards. Grown in Switzerland, France and Germany for sustainable and organic viticulture, this hybrid represents the future of eco-friendly wine-growing. Bred at Agroscope Pully in 1996, resistant to downy mildew, powdery mildew and botrytis.
Last vintages of this wine
The best vintages of Just Being Frank Red from Winery Recline Ridge are 2016, 0
Informations about the Winery Recline Ridge
The Winery Recline Ridge is one of of the world's great estates. It offers 11 wines for sale in the of British Columbia to come and discover on site or to buy online.
The wine region of British Columbia
Canada's west-coast benchmark, wine heartland in the Okanagan Valley. Semi-desert continental climate, marked temperature swings: signature Pinot Gris (pear, honey, spice, round palate), fresh, fine Pinot Noir (cherry, undergrowth), precise Chardonnay and taut Riesling in the north. Hot south for dense Cabernet Sauvignon, round Merlot and peppery Syrah. Also exceptional Icewine (Vidal, Riesling).
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
