Winery Stone's ThrowField Blend Red
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 Field Blend Red from the Winery Stone's Throw
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Field Blend Red of Winery Stone's Throw in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Field Blend Red
Pairings that work perfectly with Field Blend Red
Original food and wine pairings with Field Blend Red
The Field Blend Red of Winery Stone's Throw matches generally quite well with dishes of beef, lamb or veal such as recipes of vegetable noddles, traditional lamb couscous (from algeria) or veal blanquette burger.
Details and technical informations about Winery Stone's Throw's Field Blend Red.
Discover the grape variety: Franc de Haute-Saône
Franc noir de Haute-Saône noir is a grape variety that originated in France (Haute-Saône). 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. The Franc noir de Haute-Saône black can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley.
Last vintages of this wine
The best vintages of Field Blend Red from Winery Stone's Throw are 0
Informations about the Winery Stone's Throw
The Winery Stone's Throw is one of of the world's great estates. It offers 101 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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
