The Winery Hayes Valley of Central Coast of California

Food and wine pairings with a red wine of Winery Hayes Valley

How Winery Hayes Valley wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of german recipe for marinated meat: sauerbraten, lamb kebab or watercress salad with vitamins.

Organoleptic analysis of red wines of Winery Hayes Valley

On the nose the red wine of Winery Hayes Valley. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or citrus fruit. In the mouth the red wine of Winery Hayes Valley. is a powerful with a lot of tannins present in the mouth.

The best vintages in the red wines of Winery Hayes Valley

• 2017With an average score of 3.77/5
• 2016With an average score of 3.67/5
• 2015With an average score of 3.67/5
• 2018With an average score of 3.66/5
• 2014With an average score of 3.53/5
• 2013With an average score of 3.48/5

Food and wine pairings with a white wine of Winery Hayes Valley

How Winery Hayes Valley wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of savoyard crozet gratin, salmon and spinach lasagna or leek, goat cheese and bacon quiche.

Organoleptic analysis of white wines of Winery Hayes Valley

On the nose the white wine of Winery Hayes Valley. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit. In the mouth the white wine of Winery Hayes Valley. is a powerful with a nice freshness.

The best vintages in the white wines of Winery Hayes Valley

• 2018With an average score of 4.00/5
• 2015With an average score of 3.70/5
• 2016With an average score of 3.40/5
• 2014With an average score of 3.33/5
• 2013With an average score of 3.30/5
• 2017With an average score of 3.20/5

Food and wine pairings with a pink wine of Winery Hayes Valley

How Winery Hayes Valley wines pair with each other generally quite well with dishes of beef, veal or pork such as recipes of scottish haggis, moroccan style veal brochette or the real vegetables stuffed in the provençal way.