Chateau TumbleweedCimarron Vineyard Tempranillo
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Cimarron Vineyard Tempranillo
Pairings that work perfectly with Cimarron Vineyard Tempranillo
Original food and wine pairings with Cimarron Vineyard Tempranillo
The Cimarron Vineyard Tempranillo of Chateau Tumbleweed matches generally quite well with dishes of beef, lamb or pork such as recipes of beef tongue with pickle sauce, lamb in spicy sauce or bare-assed cockerel (ardennes).
Details and technical informations about Chateau Tumbleweed's Cimarron Vineyard Tempranillo.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
