Winery Three Wine CompanyBigelow Zinfandel
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Bigelow Zinfandel from the Winery Three Wine Company
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bigelow Zinfandel of Winery Three Wine Company in the region of California is a powerful.
Food and wine pairings with Bigelow Zinfandel
Pairings that work perfectly with Bigelow Zinfandel
Original food and wine pairings with Bigelow Zinfandel
The Bigelow Zinfandel of Winery Three Wine Company matches generally quite well with dishes of beef, lamb or poultry such as recipes of simple baked roast beef, canned cassoulet or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Three Wine Company's Bigelow Zinfandel.
Discover the grape variety: Zinfandel
Generous, high-alcohol reds with a dark robe and indulgent palate, showing aromas of stewed blackberry, raspberry, black pepper, liquorice, cinnamon and cooked fruit. Also vinified as a popular sweet rosé (White Zinfandel). Star of California (Lodi, Sonoma, Dry Creek Valley, Paso Robles) with sought-after century-old vines. Identical to Italian Primitivo and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Bigelow Zinfandel from Winery Three Wine Company are 0, 2015
Informations about the Winery Three Wine Company
The Winery Three Wine Company is one of of the world's great estates. It offers 27 wines for sale in the of Contra Costa County to come and discover on site or to buy online.
The wine region of Contra Costa County
Historic AVA of San Francisco Bay with century-old vines on deep sands (Brentwood, Oakley): Zinfandel signature from old vines planted 100+ years ago (Evangelho, Bigelow, Mazzoni) — concentrated and earthy reds with intense black fruits, spices and firm tannins. Robust and structured patrimonial Mourvèdre (Mataro) and Carignan. Draining sands restricting yields, small berries with thick skins. Also Petite Sirah.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
