Winery Wiens Family CellarsL'Autonomie
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 L'Autonomie from the Winery Wiens Family Cellars
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L'Autonomie of Winery Wiens Family Cellars in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with L'Autonomie
Pairings that work perfectly with L'Autonomie
Original food and wine pairings with L'Autonomie
The L'Autonomie of Winery Wiens Family Cellars matches generally quite well with dishes of beef, lamb or veal such as recipes of tournedos rossini with port sauce, leg of lamb with spices or bites of cheese.
Details and technical informations about Winery Wiens Family Cellars's L'Autonomie.
Discover the grape variety: Sulima
Interspecific cross obtained in 1966 between the verdelet or 9110 Seibel and the sultana, registered in the Official Catalogue of table grape varieties list A1.
Informations about the Winery Wiens Family Cellars
The Winery Wiens Family Cellars is one of of the world's great estates. It offers 88 wines for sale in the of Riverside County to come and discover on site or to buy online.
The wine region of Riverside County
The wine region of Riverside County is located in the region of South Coast of California of United States. Wineries and vineyards like the Domaine Wiens Family Cellars or the Domaine Wiens Family Cellars produce mainly wines red and white. The most planted grape varieties in the region of Riverside County are Cabernet franc, Cabernet-Sauvignon and Malbec, they are then used in wines in blends or as a single variety. On the nose of Riverside County often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
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.
News related to this wine
At the heart of the terroirs of Mâcon-Verzé
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Verzé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines ...
The Saint-Véran appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Saint-Véran appellation.The exercice is particularly complex as there are so many variables that make up the terroir throughout its geographical area. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux so ...
The Rully appellation seen by Felix Debavelaere
Felix Debavelaere, from Domaine Rois Mages mentions the different personnalities of the Rully appellation. It is not easy to put it in a single box, not only because it can be produced in red and white but also because the wines can show different characters according to where the vines are planted. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (February 2021). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bourgo ...
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.
