Roblar WineryWindmill Red
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
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 Windmill Red from the Roblar Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Windmill Red of Roblar Winery in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Windmill Red
Pairings that work perfectly with Windmill Red
Original food and wine pairings with Windmill Red
The Windmill Red of Roblar Winery matches generally quite well with dishes of beef, lamb or veal such as recipes of beef kidney, lamb tagine with quince or lamb confit with new potatoes.
Details and technical informations about Roblar Winery's Windmill Red.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Windmill Red from Roblar Winery are 0, 2015
Informations about the Roblar Winery
The Roblar Winery is one of of the world's great estates. It offers 88 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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
