Winery Ruby VineRed
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 Red from the Winery Ruby Vine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Red of Winery Ruby Vine in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Red of Winery Ruby Vine in the region of California often reveals types of flavors of oak, red fruit.
Food and wine pairings with Red
Pairings that work perfectly with Red
Original food and wine pairings with Red
The Red of Winery Ruby Vine matches generally quite well with dishes of beef, lamb or veal such as recipes of beef goulash, lamb chops with lemon and herbs or beef tournedos with boursin.
Details and technical informations about Winery Ruby Vine's Red.
Discover the grape variety: Saint-Côme
Saint-Côme blanc is a grape variety that originated in France (Aveyron). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The white Saint-Côme can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Red from Winery Ruby Vine are 2011, 0
Informations about the Winery Ruby Vine
The Winery Ruby Vine is one of of the world's greatest estates. It offers 3 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: Gout (wine of)
In red wine making, the wine comes directly from the vat after devatting (see press).
