Winery CouloirStraight Line Tempranillo
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Straight Line Tempranillo of Winery Couloir in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Straight Line Tempranillo
Pairings that work perfectly with Straight Line Tempranillo
Original food and wine pairings with Straight Line Tempranillo
The Straight Line Tempranillo of Winery Couloir matches generally quite well with dishes of beef, lamb or pork such as recipes of tata simone's dumplings, ghormeh sabzi (iranian herbed lamb stew) or ollada (catalonia).
Details and technical informations about Winery Couloir's Straight Line 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.
Last vintages of this wine
The best vintages of Straight Line Tempranillo from Winery Couloir are 2013, 2012, 2011, 0 and 2010.
Informations about the Winery Couloir
The Winery Couloir is one of of the world's greatest estates. It offers 14 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
