
Winery Revolution WinesSacteaux Red
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 Sacteaux Red from the Winery Revolution Wines
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sacteaux Red of Winery Revolution Wines in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Sacteaux Red
Pairings that work perfectly with Sacteaux Red
Original food and wine pairings with Sacteaux Red
The Sacteaux Red of Winery Revolution Wines matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tongue with vegetables and madeira sauce, lamb tagine with apricots (morocco) or fillet of beef with morels.
Details and technical informations about Winery Revolution Wines's Sacteaux Red.
Discover the grape variety: Velika
Intraspecific crossing between the Beirut date palm or bolgar and the Alphonse Lavallée obtained in Bulgaria in 1987 by Ivan Todorov. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Sacteaux Red from Winery Revolution Wines are 0
Informations about the Winery Revolution Wines
The Winery Revolution Wines is one of of the world's greatest estates. It offers 24 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.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.














