Chateau TumbleweedWilly
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Willy
Pairings that work perfectly with Willy
Original food and wine pairings with Willy
The Willy of Chateau Tumbleweed matches generally quite well with dishes of beef, lamb or pork such as recipes of borscht (russia), marinated leg of lamb with herbs or pork roulades with cream and mushrooms.
Details and technical informations about Chateau Tumbleweed's Willy.
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.
Last vintages of this wine
The best vintages of Willy 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.
