Winery TrentadueCarignane
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 Carignane from the Winery Trentadue
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Carignane of Winery Trentadue in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Carignane
Pairings that work perfectly with Carignane
Original food and wine pairings with Carignane
The Carignane of Winery Trentadue matches generally quite well with dishes of beef, lamb or veal such as recipes of american style beef marinade, shoulder of lamb with a spoon or axoa from espelette ( 22nd meeting ).
Details and technical informations about Winery Trentadue's Carignane.
Discover the grape variety: Aladin
Interspecific crossing between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1979.
Last vintages of this wine
The best vintages of Carignane from Winery Trentadue are 2017, 0
Informations about the Winery Trentadue
The Winery Trentadue is one of of the world's great estates. It offers 39 wines for sale in the of Alexander Valley to come and discover on site or to buy online.
The wine region of Alexander Valley
The wine region of Alexander Valley is located in the region of Sonoma County of California of United States. We currently count 400 estates and châteaux in the of Alexander Valley, producing 1083 different wines in conventional, organic and biodynamic agriculture. The wines of Alexander Valley go well with generally quite well with dishes .
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: VDN
Natural sweet wine. Wine obtained by mutage of the must during fermentation by adding over-finished alcohol at 96 °, produced in the vineyards of Roussillon, Languedoc, Rhone Valley and Corsica.
