Winery Herman Story426 Days Grenache
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the 426 Days Grenache of Winery Herman Story in the region of California often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit.
Food and wine pairings with 426 Days Grenache
Pairings that work perfectly with 426 Days Grenache
Original food and wine pairings with 426 Days Grenache
The 426 Days Grenache of Winery Herman Story matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef in white wine or trio salad: cabbage, ham, comté.
Details and technical informations about Winery Herman Story's 426 Days Grenache.
Discover the grape variety: Ahmeur bou A(h)meur
Its origin would be from North Africa (Algeria/Kabylie) or Spain. It is a variety that was often grown on trellises in front of houses and sometimes its grapes were preserved in brandy to be enjoyed throughout the year. It is found in North Africa, the United States (California), Argentina, Spain and Portugal. In France, it is not well known because of its susceptibility to winter frosts and its late ripening.
Last vintages of this wine
The best vintages of 426 Days Grenache from Winery Herman Story are 2014
Informations about the Winery Herman Story
The Winery Herman Story is one of of the world's great estates. It offers 27 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.
News related to this wine
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The word of the wine: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
