Winery Western CellarsRed 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 Red Zinfandel from the Winery Western Cellars
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Red Zinfandel of Winery Western Cellars in the region of California is a powerful.
Wine flavors and olphactive analysis
On the nose the Red Zinfandel of Winery Western Cellars in the region of California often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of earthy, blackberry or blueberry.
Food and wine pairings with Red Zinfandel
Pairings that work perfectly with Red Zinfandel
Original food and wine pairings with Red Zinfandel
The Red Zinfandel of Winery Western Cellars matches generally quite well with dishes of beef, lamb or poultry such as recipes of delicious bourguignon, imene's tunisian ojja or turkey leg with dijon sauce.
Details and technical informations about Winery Western Cellars's Red 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 Red Zinfandel from Winery Western Cellars are 2018, 2017, 2015, 2016 and 2014.
Informations about the Winery Western Cellars
The Winery Western Cellars is one of of the world's greatest estates. It offers 8 wines for sale in the of California to come and discover on site or to buy online.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
