Winery Holly's Hill VineyardsEstate Grenache Rosé
Pink wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Estate Grenache Rosé
Pairings that work perfectly with Estate Grenache Rosé
Original food and wine pairings with Estate Grenache Rosé
The Estate Grenache Rosé of Winery Holly's Hill Vineyards matches generally quite well with dishes of beef or mature and hard cheese such as recipes of alsatian bäckeoffe or halibut with flambéed comté.
Details and technical informations about Winery Holly's Hill Vineyards's Estate Grenache Rosé.
Discover the grape variety: Heroldrebe
Intraspecific crossing obtained in Germany in 1929 by August Karl Herold (1902-1973) between the blue Portuguese and the limberger. This variety can still be found in Germany, South Africa, etc. In France, it is practically unknown.
Informations about the Winery Holly's Hill Vineyards
The Winery Holly's Hill Vineyards is one of of the world's great estates. It offers 25 wines for sale in the of El Dorado to come and discover on site or to buy online.
The wine region of El Dorado
The wine region of El Dorado is located in the region of El Dorado County of California of United States. Wineries and vineyards like the Domaine Rombauer Vineyards or the Domaine Withers produce mainly wines red, white and pink. The most planted grape varieties in the region of El Dorado are Mourvèdre, Zinfandel and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of El Dorado often reveals types of flavors of cherry, pomegranate or cranberry and sometimes also flavors of stone, cinnamon or anise.
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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
