Winery J.BrixSanta Barbara Highlands Vineyard La Libresca Grenache
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Santa Barbara Highlands Vineyard La Libresca Grenache
Pairings that work perfectly with Santa Barbara Highlands Vineyard La Libresca Grenache
Original food and wine pairings with Santa Barbara Highlands Vineyard La Libresca Grenache
The Santa Barbara Highlands Vineyard La Libresca Grenache of Winery J.Brix matches generally quite well with dishes of beef or mature and hard cheese such as recipes of spaghetti with beef balls or salted king's cake with cauliflower.
Details and technical informations about Winery J.Brix's Santa Barbara Highlands Vineyard La Libresca Grenache.
Discover the grape variety: Velika
Intraspecific crossing between the Beirut date palm or bolgar and the Alphonse Lavallée obtained in Bulgaria in 1987 by Ivan Todorov. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Santa Barbara Highlands Vineyard La Libresca Grenache from Winery J.Brix are 0
Informations about the Winery J.Brix
The Winery J.Brix is one of of the world's great estates. It offers 18 wines for sale in the of Santa Barbara County to come and discover on site or to buy online.
The wine region of Santa Barbara County
The wine region of Santa Barbara County is located in the region of Central Coast of California of United States. We currently count 443 estates and châteaux in the of Santa Barbara County, producing 1259 different wines in conventional, organic and biodynamic agriculture. The wines of Santa Barbara County go well with generally quite well with dishes .
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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
