Chateau TumbleweedCarlson Creek Vineyard Malbec
Red wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with Carlson Creek Vineyard Malbec
Pairings that work perfectly with Carlson Creek Vineyard Malbec
Original food and wine pairings with Carlson Creek Vineyard Malbec
The Carlson Creek Vineyard Malbec of Chateau Tumbleweed matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of roast beef in a crust (onions & mustard), daube niçoise or cordon bleu all house.
Details and technical informations about Chateau Tumbleweed's Carlson Creek Vineyard Malbec.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
Last vintages of this wine
The best vintages of Carlson Creek Vineyard Malbec from Chateau Tumbleweed are 0
Informations about the Chateau Tumbleweed
The Chateau Tumbleweed is one of of the world's great estates. It offers 45 wines for sale in the of Arizona to come and discover on site or to buy online.
The wine region of Arizona
Arizona is located in the extreme Southwestern corner of the United States of America, bordered by Mexico to the south and southern California to the west. It covers 300,000 km² (114,000 square miles) between latitudes 31°N and 36°N. The main varieties used to make Arizona wines are Syrah, Viognier, Muscat and, of course, the ubiquitous Cabernet Sauvignon and Zinfandel. They do best in cooler regions, especially in the southwest.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
