Winery StorrsGrand Noir
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 Grand Noir from the Winery Storrs
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grand Noir of Winery Storrs 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 Grand Noir of Winery Storrs in the region of California often reveals types of flavors of earth, red fruit.
Food and wine pairings with Grand Noir
Pairings that work perfectly with Grand Noir
Original food and wine pairings with Grand Noir
The Grand Noir of Winery Storrs matches generally quite well with dishes of beef, lamb or veal such as recipes of wild boar stew in burgundy style, mathieu's lamb tagine or roast veal orloff.
Details and technical informations about Winery Storrs's Grand Noir.
Discover the grape variety: Couderc 13
Simple, fresh dry whites with a pale golden colour, supple mouthfeel and moderate acidity, showing undemonstrative aromas of citrus and white flowers. Productive. Now marginal, surviving in a few French varietal collections as a witness to post-phylloxera hybridisation history. French white hybrid obtained by Georges Couderc in the late 19th century, in the lineage of phylloxera-resistant crossings.
Last vintages of this wine
The best vintages of Grand Noir from Winery Storrs are 0
Informations about the Winery Storrs
The Winery Storrs is one of of the world's great estates. It offers 29 wines for sale in the of Santa Clara County to come and discover on site or to buy online.
The wine region of Santa Clara County
California Central Coast county (San Francisco Bay AVA, rich alluvial soils, dry Mediterranean climate, Santa Cruz Mountains shield from Pacific breezes): Cabernet Sauvignon signature red (25%) — robust with rich dark fruit and firm tannins. Pinot Noir (19%) in the cooler Hecker Pass zone, Chardonnay (17%), Zinfandel and Syrah as complements, 19th-century wine heritage.
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: Table wine
Everything that is not VQPRD (European designation for all appellation wines: quality wine produced in a specific region). In principle, the bottom of the ladder. But, as in Italy a decade ago (Vino da Tavola), this category is also a refuge for wines that are out of the ordinary, whose producers refuse to accept certain grape variety or vinification dictates.
