Winery Hilmy CellarsThe Temp
Red wine
This wine is a blend of 3 varietals which are the Sangiovese, the Tempranillo and the Merlot.
This wine generally goes well with pork, poultry or beef.
The The Temp of the Winery Hilmy Cellars is in the top 60 of wines of Texas.
Wine flavors and olphactive analysis
On the nose the The Temp of Winery Hilmy Cellars in the region of Texas often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with The Temp
Pairings that work perfectly with The Temp
Original food and wine pairings with The Temp
The The Temp of Winery Hilmy Cellars matches generally quite well with dishes of beef, lamb or veal such as recipes of burger roll, sri lankan lamb rolls (mutton rolls) or veal roast, country style.
Details and technical informations about Winery Hilmy Cellars's The Temp.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of The Temp from Winery Hilmy Cellars are 2015, 2016, 2011, 0 and 2018.
Informations about the Winery Hilmy Cellars
The Winery Hilmy Cellars is one of of the world's greatest estates. It offers 37 wines for sale in the of Texas to come and discover on site or to buy online.
The wine region of Texas
Texas is the largest state in the United States of America and one of the most productive viticultural states. Covering 696,000 km² (268,000 square miles) between latitudes 25-36°N, this hot, Dry state is home to a range of mesoclimates suitable for viticulture in the deserts, mountains, lakes and plains of Texas. The main Grape varieties grown in Texas are Cabernet Sauvignon, Chardonnay, Chenin Blanc and (despite the hot conditions) Sauvignon Blanc. Generally speaking, Texas viticulture is divided into three main regions: NorthCentral, Southeast and Trans-Pecos.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
