The wine region of Santa Clara Valley is located in the region of San Francisco Bay of California of United States. Wineries and vineyards like the Domaine Jason Stephens or the Domaine Clos LaChance produce mainly wines red, white and pink. The most planted grape varieties in the region of Santa Clara Valley are Cabernet-Sauvignon, Zinfandel and Merlot, they are then used in wines in blends or as a single variety. On the nose of Santa Clara Valley often reveals types of flavors of non oak, oak or earth and sometimes also flavors of microbio, vegetal or spices.
In the mouth of Santa Clara Valley is a powerful with a nice freshness. We currently count 43 estates and châteaux in the of Santa Clara Valley, producing 162 different wines in conventional, organic and biodynamic agriculture. The wines of Santa Clara Valley go well with generally quite well with dishes of beef, lamb or game (deer, venison).
The vermentino grape variety was widespread in Italy, Sardinia and Corsica. Today, Vermentino is grown in the regions bordering the Mediterranean, mainly in Provence (Côtes de Provence, Bellet), Corsica (Corse Calvi), Languedoc (Côtes du Roussillon, Costières de Nîmes) and the Rhône Valley (Côtes du Luberon). Because it ripens late, Vermentino requires a warm climate for its development and can only be grown in regions with good sun exposure. Conversely, cold or temperate climates do not allow it to ripen properly. Vermentino is only susceptible to powdery mildew. When vinified on its own, Vermentino produces a single-variety dry white wine that is light and full-bodied with a pale yellow color. It can also be blended with other grape varieties such as Ugni Blanc, Cinsault and Grenache, in which case its low acidity makes it light and fresh. Vermentino belongs to the grape varieties of Ajaccio, Corsica and Corbières. The aromas released by this variety are multiple. One can detect notes of fresh apple, green almond, sweet spices, hawthorn, ripe pear and fresh pineapple.
wines from the region of Santa Clara Valley go well with generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of empanadas de carne (argentina), lamb tagine with broad beans or marinated duck with honey and five spices.
On the nose in the region of Santa Clara Valley often reveals types of flavors of non oak, oak or earth and sometimes also flavors of microbio, vegetal or spices. In the mouth in the region of Santa Clara Valley is a powerful with a nice balance between acidity and tannins.
