Tarara WineryThree 2one Cellars Tranquility Red
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Tannat.
This wine generally goes well with poultry, beef or lamb.
The Three 2one Cellars Tranquility Red of the Tarara Winery is in the top 40 of wines of Virginia.
Wine flavors and olphactive analysis
Food and wine pairings with Three 2one Cellars Tranquility Red
Pairings that work perfectly with Three 2one Cellars Tranquility Red
Original food and wine pairings with Three 2one Cellars Tranquility Red
The Three 2one Cellars Tranquility Red of Tarara Winery matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast beef with pepper, lamb stew or island grouper.
Details and technical informations about Tarara Winery's Three 2one Cellars Tranquility Red.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Three 2one Cellars Tranquility Red from Tarara Winery are 0, 2012
Informations about the Tarara Winery
The Tarara Winery is one of of the world's greatest estates. It offers 50 wines for sale in the of Virginia to come and discover on site or to buy online.
The wine region of Virginia
Quality pole of the American east coast, unique signature in Viognier: ample, fragrant whites with notes of apricot, white peach, honey and flowers, silky on the palate. Cabernet Franc star in red, fine and fresh (raspberry, ripe pepper, spices). Also dense Petit Verdot, round Merlot, balanced Chardonnay, Vidal Blanc and native Norton. Humid continental climate tempered by the Appalachians, 8 AVAs (Monticello, Shenandoah).
The word of the wine: Green harvest or 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 grapes tend to gain weight.
