Winery Sine Qua NonOn Your Toes
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the On Your Toes from the Winery Sine Qua Non
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the On Your Toes of Winery Sine Qua Non in the region of California is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with On Your Toes
Pairings that work perfectly with On Your Toes
Original food and wine pairings with On Your Toes
The On Your Toes of Winery Sine Qua Non matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of spanish stew (cocido), seven o'clock leg of lamb or roast duck breast or duck fillet with dried apricots.
Details and technical informations about Winery Sine Qua Non's On Your Toes.
Discover the grape variety: Schioppettino
A very old grape variety that most likely originated in the Friuli Valley in northeastern Italy. Almost unknown in France, it can be found in Slovenia, in the United States (California, etc.), etc. It is not related to ribolla gialla.
Last vintages of this wine
The best vintages of On Your Toes from Winery Sine Qua Non are 2001, 0
Informations about the Winery Sine Qua Non
The Winery Sine Qua Non is one of of the world's great estates. It offers 160 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: 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.
