Winery WilliamsonAmuse Barrel Selection
Red wine
This wine is a blend of 4 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Malbec and the Merlot.
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 Amuse Barrel Selection from the Winery Williamson
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amuse Barrel Selection of Winery Williamson in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Amuse Barrel Selection
Pairings that work perfectly with Amuse Barrel Selection
Original food and wine pairings with Amuse Barrel Selection
The Amuse Barrel Selection of Winery Williamson matches generally quite well with dishes of beef, lamb or veal such as recipes of pasta al forno (baked pasta), lamb chops with figs and honey or blanquette of veal in the old way (self-cooker).
Details and technical informations about Winery Williamson's Amuse Barrel Selection.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Amuse Barrel Selection from Winery Williamson are 2014, 0
Informations about the Winery Williamson
The Winery Williamson is one of of the world's great estates. It offers 52 wines for sale in the of Sonoma County to come and discover on site or to buy online.
The wine region of Sonoma County
Accessible, quality Californian mosaic north of San Francisco: signature Pinot Noir as king red on the cool side (Russian River, Sonoma Coast) — fine and silky with notes of cherry, raspberry, undergrowth and a spicy touch. Ample Chardonnay (apple, vanilla). Dense Cabernet Sauvignon in Alexander Valley (blackcurrant, cedar), spicy Zinfandel in Dry Creek (blackberry, pepper). 19 distinct AVAs, >60 grapes, foggy coast vs warm valleys.
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: Cellar master
The cellar master is the technical manager of a winery (usually a professional oenologist), who presides over and oversees the wine-making process and its maturation. Unlike an oenologist in a wine laboratory, who intervenes on an ad hoc basis to assist the winemaker, the cellar master is part of the estate's technical team.
