Winery MontemarRed
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 Montemar
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Red of Winery Montemar 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 Montemar in the region of California often reveals types of flavors of earth, red fruit or 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 Montemar matches generally quite well with dishes of beef, lamb or veal such as recipes of tanjia, lamb with coconut milk or veal fillet stroganoff.
Details and technical informations about Winery Montemar's Red.
Discover the grape variety: Voltis
Wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified), resulting from an interspecific cross, obtained in 2002, between Villaris and Mtp 3159-2-12 (for the latter, one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.). Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.
Last vintages of this wine
The best vintages of Red from Winery Montemar are 2013, 0
Informations about the Winery Montemar
The Winery Montemar is one of of the world's greatest estates. It offers 14 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: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
