Winery Two ToneRed Blend
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 Blend from the Winery Two Tone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Red Blend of Winery Two Tone 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 Blend of Winery Two Tone in the region of California often reveals types of flavors of red fruit.
Food and wine pairings with Red Blend
Pairings that work perfectly with Red Blend
Original food and wine pairings with Red Blend
The Red Blend of Winery Two Tone matches generally quite well with dishes of beef, lamb or veal such as recipes of beef with onions chinese style, pan-fried lamb heart or veal blanquette burger.
Details and technical informations about Winery Two Tone's Red Blend.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Red Blend from Winery Two Tone are 2013, 0, 2012, 2011
Informations about the Winery Two Tone
The Winery Two Tone is one of of the world's greatest estates. It offers 6 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: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
