Winery Canyon RoadZinfandel White
Pink wine
This wine is composed of 100% of the grape variety Zinfandel.
This wine generally goes well with beef, lamb or goat cheese.
Food and wine pairings with Zinfandel White
Pairings that work perfectly with Zinfandel White
Original food and wine pairings with Zinfandel White
The Zinfandel White of Winery Canyon Road matches generally quite well with dishes of beef, lamb or goat cheese such as recipes of picadillo, rack of lamb with antiboise sauce or croque madame royal.
Details and technical informations about Winery Canyon Road's Zinfandel White.
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 Zinfandel White from Winery Canyon Road are 2011, 2014, 2013, 2017 and 2015.
Informations about the Winery Canyon Road
The Winery Canyon Road is one of of the world's greatest estates. It offers 10 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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
