Winery Super FreakBig 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 Big Red from the Winery Super Freak
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Big Red of Winery Super Freak in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Big Red
Pairings that work perfectly with Big Red
Original food and wine pairings with Big Red
The Big Red of Winery Super Freak matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef in a crust, shoulder of lamb in a crust or veal chop with rosemary.
Details and technical informations about Winery Super Freak's Big Red.
Discover the grape variety: Ruby-cabernet
Deeply coloured, structured reds with a deep ruby robe, smooth tannins and preserved acidity under warm conditions, with aromas of blackcurrant, blackberry, plum, spice and blackcurrant-leaf herbal notes. Round palate, fruity finish. Productive and heat-tolerant, it produces high-volume reds in California (Central Valley), South Africa, Australia, Argentina, Mexico and Israel. Californian variety created in 1936 by Harold Olmo at UC Davis (Cabernet Sauvignon × Carignan).
Last vintages of this wine
The best vintages of Big Red from Winery Super Freak are 2017, 0, 2016
Informations about the Winery Super Freak
The Winery Super Freak is one of of the world's greatest estates. It offers 1 wines for sale in the of California to come and discover on site or to buy online.
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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
