Winery SculpterraRepoussé
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 Repoussé from the Winery Sculpterra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Repoussé of Winery Sculpterra in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Repoussé
Pairings that work perfectly with Repoussé
Original food and wine pairings with Repoussé
The Repoussé of Winery Sculpterra matches generally quite well with dishes of beef, lamb or veal such as recipes of stuffed beef rolls, braised lamb with peppers or andouillette de troyes with chaource sauce.
Details and technical informations about Winery Sculpterra's Repoussé.
Discover the grape variety: Pascal
Simple, fresh dry whites with a pale golden robe and a supple palate with moderate acidity, with understated aromas of citrus and white flowers. Discreet Provençal rustic profile. Preserved for its heritage value, it survives in a few Provençal heritage plots; studied for its southern ampelographic interest. Also known as Pascal Blanc, an indigenous French white variety from Provence (Var, Bouches-du-Rhône).
Last vintages of this wine
The best vintages of Repoussé from Winery Sculpterra are 2018, 0
Informations about the Winery Sculpterra
The Winery Sculpterra is one of of the world's great estates. It offers 32 wines for sale in the of Central Coast to come and discover on site or to buy online.
The wine region of Central Coast
Vast Californian coast (450 km) cooled by Pacific fogs. Cradle of great coastal Pinots and Chardonnays: fine silky Pinot Noir (cherry, raspberry, undergrowth) on Sta. Rita Hills, Santa Maria and Santa Lucia Highlands; ample taut Chardonnay, yellow fruit and saline minerality. Also spicy peppery Syrah, structured Cabernet and jammy Zinfandel on Paso Robles.
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: Sabrer (champagne)
A cavalier and folkloric way of opening a bottle of champagne by breaking the neck with a sharp blow given with the top of the blade of a sabre.
