Winery RideauBon Temps Red
Red wine
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 Bon Temps Red from the Winery Rideau
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bon Temps Red of Winery Rideau in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Bon Temps Red
Pairings that work perfectly with Bon Temps Red
Original food and wine pairings with Bon Temps Red
The Bon Temps Red of Winery Rideau matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef in a foie gras and chanterelle crust, lamb tagine with peppers and artichoke bottoms or breaded veal cutlets.
Details and technical informations about Winery Rideau's Bon Temps Red.
Discover the grape variety: Thompson seedless
Most certainly finding its first origins in Persia, today Iran. It is registered in the Official Catalogue of table grape varieties list A1. Note that the variety gora chirine, also finding its first origins in Iran (Azerbaijan), is a mutation of the Sultanine, its berries of white or pink color being slightly larger.
Last vintages of this wine
The best vintages of Bon Temps Red from Winery Rideau are 0
Informations about the Winery Rideau
The Winery Rideau is one of of the world's great 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.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
