Winery Three Of CupsThe 3rd Cup 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 The 3rd Cup Red from the Winery Three Of Cups
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the The 3rd Cup Red of Winery Three Of Cups in the region of Washington is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with The 3rd Cup Red
Pairings that work perfectly with The 3rd Cup Red
Original food and wine pairings with The 3rd Cup Red
The The 3rd Cup Red of Winery Three Of Cups matches generally quite well with dishes of beef, pasta or veal such as recipes of braised beef with carrots, pasta "carbonara" à la française or beef colombo bourguignon style.
Details and technical informations about Winery Three Of Cups's The 3rd Cup Red.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Informations about the Winery Three Of Cups
The Winery Three Of Cups is one of of the world's greatest estates. It offers 18 wines for sale in the of Walla Walla Valley to come and discover on site or to buy online.
The wine region of Walla Walla Valley
Star of the American north-west straddling Washington and Oregon: signature Cabernet Sauvignon reigns in reds — structured and concentrated with notes of blackcurrant, blackberry, cedar, tobacco and a touch of spice, firm tannins, great ageing potential. Racy, complex Syrah (blackberry, black olive, pepper, smoked meat), supple Merlot, Cabernet Franc and Sangiovese complement. Long season (200 days), hot days and cool nights, loess soils. AVA (1984) within the Columbia Valley.
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: Phylloxera
Aphid that came from America and ravaged European vineyards at the end of the 19th century. It lives on the roots of the vine, from which it pumps the sap. The only vines capable of resisting it had to be imported from the United States, and then grafted onto their root system the wood of traditional French grape varieties. Today, grafted vines are always planted.
