Winery Four Tails VineyardShort Temper Tempranillo
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Short Temper Tempranillo
Pairings that work perfectly with Short Temper Tempranillo
Original food and wine pairings with Short Temper Tempranillo
The Short Temper Tempranillo of Winery Four Tails Vineyard matches generally quite well with dishes of beef, lamb or pork such as recipes of venison leg in casserole, tajine of merguez and potatoes or sauté of veal with olives (corsica).
Details and technical informations about Winery Four Tails Vineyard's Short Temper 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 Four Tails Vineyard
The Winery Four Tails Vineyard is one of of the world's greatest estates. It offers 6 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: 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.
