Winery D'Vine WineRojo Grande
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Rojo Grande
Pairings that work perfectly with Rojo Grande
Original food and wine pairings with Rojo Grande
The Rojo Grande of Winery D'Vine Wine matches generally quite well with dishes of beef, lamb or pork such as recipes of adapted vietnamese fondue, lamb curl or alsatian sauerkraut.
Details and technical informations about Winery D'Vine Wine's Rojo Grande.
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 Rojo Grande from Winery D'Vine Wine are 0
Informations about the Winery D'Vine Wine
The Winery D'Vine Wine is one of of the world's great estates. It offers 24 wines for sale in the of Texas to come and discover on site or to buy online.
The wine region of Texas
Texas is the largest state in the United States of America and one of the most productive viticultural states. Covering 696,000 km² (268,000 square miles) between latitudes 25-36°N, this hot, Dry state is home to a range of mesoclimates suitable for viticulture in the deserts, mountains, lakes and plains of Texas. The main Grape varieties grown in Texas are Cabernet Sauvignon, Chardonnay, Chenin Blanc and (despite the hot conditions) Sauvignon Blanc. Generally speaking, Texas viticulture is divided into three main regions: NorthCentral, Southeast and Trans-Pecos.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
