Winery ÉcluseLock Vineyard Grenache
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Lock Vineyard Grenache
Pairings that work perfectly with Lock Vineyard Grenache
Original food and wine pairings with Lock Vineyard Grenache
The Lock Vineyard Grenache of Winery Écluse matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef stew or crumble with pumpkin, walnut and comté cheese.
Details and technical informations about Winery Écluse's Lock Vineyard Grenache.
Discover the grape variety: Castets
Castets noir is a grape variety that originated in France (South West). 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 medium to large bunches, and small grapes. Castets noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Lock Vineyard Grenache from Winery Écluse are 0
Informations about the Winery Écluse
The Winery Écluse is one of of the world's great estates. It offers 20 wines for sale in the of Paso Robles to come and discover on site or to buy online.
The wine region of Paso Robles
The wine region of Paso Robles is located in the region of San Luis Obispo County of California of United States. We currently count 940 estates and châteaux in the of Paso Robles, producing 3510 different wines in conventional, organic and biodynamic agriculture. The wines of Paso Robles go well with generally quite well with dishes .
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
