Chateau TumbleweedLe Blend
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Tempranillo.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Le Blend of Chateau Tumbleweed in the region of Arizona often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Le Blend
Pairings that work perfectly with Le Blend
Original food and wine pairings with Le Blend
The Le Blend of Chateau Tumbleweed matches generally quite well with dishes of beef, lamb or veal such as recipes of spaghetti bolognese, royal couscous or italian veal roulade.
Details and technical informations about Chateau Tumbleweed's Le Blend.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Le Blend from Chateau Tumbleweed are 2018, 0
Informations about the Chateau Tumbleweed
The Chateau Tumbleweed is one of of the world's greatest 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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
