Winery BoutinotThe Rambler Red
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the The Rambler Red from the Winery Boutinot
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the The Rambler Red of Winery Boutinot in the region of Piedmont is a powerful.
Food and wine pairings with The Rambler Red
Pairings that work perfectly with The Rambler Red
Original food and wine pairings with The Rambler Red
The The Rambler Red of Winery Boutinot matches generally quite well with dishes of beef, pasta or lamb such as recipes of scottish haggis, salmon cannelloni or rack of lamb in a salt crust.
Details and technical informations about Winery Boutinot's The Rambler Red.
Discover the grape variety: Bayan shirei
This vine is most certainly finding its first origins in Azerbaijan. It can be found in many other Eastern countries such as Armenia, Uzbekistan, Georgia, Dagestan, Kazakhstan, Ukraine, Russia, ... totally unknown in France.
Last vintages of this wine
The best vintages of The Rambler Red from Winery Boutinot are 0
Informations about the Winery Boutinot
The Winery Boutinot is one of of the world's great estates. It offers 21 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Lies
A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.
