Winery Tri - TipRed
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 Red from the Winery Tri - Tip
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Red of Winery Tri - Tip in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Red of Winery Tri - Tip in the region of California often reveals types of flavors of red fruit, black fruit.
Food and wine pairings with Red
Pairings that work perfectly with Red
Original food and wine pairings with Red
The Red of Winery Tri - Tip matches generally quite well with dishes of beef, lamb or veal such as recipes of fondue bourguignonne and accompanying sauces, leg of lamb in butterfly (barbecue) or veal fillet stroganoff.
Details and technical informations about Winery Tri - Tip's Red.
Discover the grape variety: Nielluccio
The black Nielluccio is a grape variety originating from Italy. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The black Nielluccio can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Red from Winery Tri - Tip are 2018, 0
Informations about the Winery Tri - Tip
The Winery Tri - Tip is one of of the world's greatest estates. It offers 2 wines for sale in the of California to come and discover on site or to buy online.
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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
