Winery Forgotten BarrelArea 5150
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 Area 5150 from the Winery Forgotten Barrel
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Area 5150 of Winery Forgotten Barrel in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Area 5150
Pairings that work perfectly with Area 5150
Original food and wine pairings with Area 5150
The Area 5150 of Winery Forgotten Barrel matches generally quite well with dishes of beef, lamb or veal such as recipes of slow-cooked fillet of beef, lamb with ginger honey or casserons in the country style.
Details and technical informations about Winery Forgotten Barrel's Area 5150.
Discover the grape variety: Brachetto
A very old vine cultivated in the northwest of Italy, in Piedmont to be precise (provinces of Asti and Allessandria). For a long time it was confused with a large number of other Italian grape varieties, which explains why the latter still bear the synonym "brachetto". It is said to be related to the Muscat à petits grains blancs, to be continued! Note that Brachet, known in the Nice region (Alpes maritimes), is not related to Brachetto. Brachetto can be found in Argentina, Italy, etc. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Area 5150 from Winery Forgotten Barrel are 0
Informations about the Winery Forgotten Barrel
The Winery Forgotten Barrel is one of of the world's great estates. It offers 22 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
