Winery 1912Cresta Roja
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Cresta Roja of Winery 1912 in the region of Arizona often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit.
Food and wine pairings with Cresta Roja
Pairings that work perfectly with Cresta Roja
Original food and wine pairings with Cresta Roja
The Cresta Roja of Winery 1912 matches generally quite well with dishes of beef or mature and hard cheese such as recipes of sweet and sour turkish dumpling soup (eksili köfte) or summer salad with red cabbage.
Details and technical informations about Winery 1912's Cresta Roja.
Discover the grape variety: Marselan
Marselan noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and small grapes. Marselan noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Cresta Roja from Winery 1912 are 0
Informations about the Winery 1912
The Winery 1912 is one of of the world's great estates. It offers 18 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
