Winery DuchmanSalt Lick Vineyard Tempranillo
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Salt Lick Vineyard Tempranillo
Pairings that work perfectly with Salt Lick Vineyard Tempranillo
Original food and wine pairings with Salt Lick Vineyard Tempranillo
The Salt Lick Vineyard Tempranillo of Winery Duchman matches generally quite well with dishes of beef, lamb or pork such as recipes of wild boar with honey, oriental stew with couscous or veal cutlets with savoy tomme.
Details and technical informations about Winery Duchman's Salt Lick Vineyard 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.
Informations about the Winery Duchman
The Winery Duchman is one of of the world's great estates. It offers 25 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.
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The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
