Winery Geyser PeakShiraz Henrys Reserve Port
Natural sweet wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Shiraz Henrys Reserve Port of Winery Geyser Peak in the region of California often reveals types of flavors of earth, oak.
Food and wine pairings with Shiraz Henrys Reserve Port
Pairings that work perfectly with Shiraz Henrys Reserve Port
Original food and wine pairings with Shiraz Henrys Reserve Port
The Shiraz Henrys Reserve Port of Winery Geyser Peak matches generally quite well with dishes of beef, lamb or spicy food such as recipes of sloth pork loin, baekenofe (alsatian meat stew) or filet mignon with curry.
Details and technical informations about Winery Geyser Peak's Shiraz Henrys Reserve Port.
Discover the grape variety: Dattier de Beyrouth
Of natural origin, it was initially multiplied in the region of Cavaillon in Vaucluse. It is also present in many countries where the climate allows the grapes to ripen well. It is registered in the Official Catalogue of table grape varieties, list A1. Finally, the Beirut Date Tree has long been used as a progenitor for new varieties of table grapes, with Danuta being a good example.
Last vintages of this wine
The best vintages of Shiraz Henrys Reserve Port from Winery Geyser Peak are 0
Informations about the Winery Geyser Peak
The Winery Geyser Peak is one of of the world's great estates. It offers 77 wines for sale in the of California to come and discover on site or to buy online.
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: 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.
