Winery Cooper StationPetite Sirah
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Petite Sirah from the Winery Cooper Station
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Petite Sirah of Winery Cooper Station in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Petite Sirah of Winery Cooper Station in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Petite Sirah
Pairings that work perfectly with Petite Sirah
Original food and wine pairings with Petite Sirah
The Petite Sirah of Winery Cooper Station matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of tata simone's dumplings, merguez - courgettes gratin (leftover barbecue) or giant paella cooked on a wood fire.
Details and technical informations about Winery Cooper Station's Petite Sirah.
Discover the grape variety: Merzling
Aromatic, fresh whites with a pale golden robe, a supple palate and preserved acidity, with signature aromas of exotic fruits (pineapple, mango), white flowers (elderflower, acacia), citrus and muscat notes. Modern profile, best drunk young. Disease-resistant hybrid grape, a driver of organic viticulture in central Europe and parent of Bronner. German white hybrid created in 1960 in Freiburg (Seyve-Villard × (Riesling × Pinot Gris)).
Last vintages of this wine
The best vintages of Petite Sirah from Winery Cooper Station are 2014, 2013, 2011, 2012 and 0.
Informations about the Winery Cooper Station
The Winery Cooper Station is one of of the world's greatest estates. It offers 9 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
