Tagaris WineryClonk de Plonk
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 Clonk de Plonk from the Tagaris Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Clonk de Plonk of Tagaris Winery in the region of Washington is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Clonk de Plonk of Tagaris Winery in the region of Washington often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Clonk de Plonk
Pairings that work perfectly with Clonk de Plonk
Original food and wine pairings with Clonk de Plonk
The Clonk de Plonk of Tagaris Winery matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with dark beer, shrimp marinade or guinea fowl with olives.
Details and technical informations about Tagaris Winery's Clonk de Plonk.
Discover the grape variety: Couderc 4401
Coloured, simple fruity reds with a light purple robe, soft tannins and an airy palate, showing undemanding aromas of red and black fruits. Productive. Marginal today, surviving in a few French varietal collections, it testifies to the history of post-phylloxera hybridisation. French black hybrid bred by Georges Couderc at the end of the 19th century, in the lineage of phylloxera-resistant crosses.
Last vintages of this wine
The best vintages of Clonk de Plonk from Tagaris Winery are 0
Informations about the Tagaris Winery
The Tagaris Winery is one of of the world's great estates. It offers 51 wines for sale in the of Washington to come and discover on site or to buy online.
The wine region of Washington
2nd US producer by volume, on the arid, sunny Columbia Valley. Star Cabernet Sauvignon (~60% of reds): powerful and structured with signature notes of blackcurrant, blackberry, cedar, dry herbs and graphite, firm tannins. Fleshy, peppery Syrah (black fruits, smoked meat). Round, fruity Merlot, historic mineral Riesling (dry and off-dry), precise Chardonnay and ample Sémillon.
The word of the wine: Burned
Qualifier, sometimes equivocal, of various odors, ranging from caramel to burnt wood.
