Winery KenwoodYulupa White Zinfandel
Pink wine
This wine is composed of 100% of the grape variety Zinfandel.
This wine generally goes well with beef, lamb or goat cheese.
Food and wine pairings with Yulupa White Zinfandel
Pairings that work perfectly with Yulupa White Zinfandel
Original food and wine pairings with Yulupa White Zinfandel
The Yulupa White Zinfandel of Winery Kenwood matches generally quite well with dishes of beef, lamb or goat cheese such as recipes of roast beef with pepper, lamb tagine with onions, purple olives and lemons... or tomato and goat cheese quiche.
Details and technical informations about Winery Kenwood's Yulupa White Zinfandel.
Discover the grape variety: Zinfandel
From Croatia where it is called crljenak kastelanski or pribidrag. According to genetic analyses carried out by Professor Carole Meredith of California University in Davis (United States), it is related to the Croatian plavac mali and Zinfandel. It is also found in South Africa, New Zealand, Chile, Brazil, Germany, Bulgaria, Albania, Italy under the name of Primitivo, Malta, Greece, Portugal and to some extent in Croatia. In the United States (California), it is one of the most widely planted grape varieties, having been introduced in the 1830s well before Primitivo. In France, it is registered in the official catalogue of vine varieties on the A1 list under the name Primitivo.
Last vintages of this wine
The best vintages of Yulupa White Zinfandel from Winery Kenwood are 0
Informations about the Winery Kenwood
The Winery Kenwood is one of of the world's great estates. It offers 68 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.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
