Winery Seven BridgesParadox
Red wine
This wine generally goes well with beef and game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Paradox of Winery Seven Bridges in the region of Walla Walla Valley Oregon often reveals types of flavors of earth, oak.
Food and wine pairings with Paradox
Pairings that work perfectly with Paradox
Original food and wine pairings with Paradox
The Paradox of Winery Seven Bridges matches generally quite well with dishes of beef or game (deer, venison) such as recipes of kamounia : tunisian beef stew or roast wild boar with beer.
Details and technical informations about Winery Seven Bridges's Paradox.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Paradox from Winery Seven Bridges are 0
Informations about the Winery Seven Bridges
The Winery Seven Bridges is one of of the world's greatest estates. It offers 22 wines for sale in the of Walla Walla Valley Oregon to come and discover on site or to buy online.
The wine region of Walla Walla Valley Oregon
AVA shared between Washington and Oregon in the foothills of the Blue Mountains (one third of the vineyard in Oregon, warmest wine zone in Oregon, well-drained calcareous loess soils, low fertility, marked diurnal range, AVA 1984). Syrah is the top-rated signature red — powerful and savory with dark spiced berries and refined tannins. Cabernet Sauvignon is the most-planted red with concentrated red fruits. Merlot adds structured complementarity; long sunshine hours aid full maturity.
The word of the wine: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
