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 wild boar with honey, chaouia lamb or veal roast casserole with mushrooms.
Details and technical informations about Winery Rideau's Bon Temps Red.
Discover the grape variety: Touriga franca
Aromatic and refined reds with an elegant structure, featuring raspberry, blackberry, rose, lavender, cistus and gentle spice aromas. Soft tannins and silky balance that smooths blends. Essential partner to Touriga Nacional in great Port wines (Vintage, LBV, Tawny) and modern dry Douro DOC. Native Portuguese variety, the most planted in the Douro, related to Touriga Nacional.
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
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
