Koehler WineryReserve Grenache
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
Food and wine pairings with Reserve Grenache
Pairings that work perfectly with Reserve Grenache
Original food and wine pairings with Reserve Grenache
The Reserve Grenache of Koehler Winery matches generally quite well with dishes of beef or mature and hard cheese such as recipes of boeuf en daube or melt-in-the-mouth omelette with tomatoes, asparagus and comté.
Details and technical informations about Koehler Winery's Reserve Grenache.
Discover the grape variety: Muscat Hamburg
Aromatic sweet and liqueur reds with a garnet ruby hue, ample and fragrant palate; powerful muscat signature aromas of rose, red fruits (cherry, raspberry), exotic fruits and honey. Also a prized table grape exported worldwide for its appearance and muscat flavour. Synonym for Muscat of Hamburg, a black aromatic variety bred in England in 1837 (Muscat of Alexandria × Schiava Grossa).
Informations about the Koehler Winery
The Koehler Winery is one of of the world's great estates. It offers 24 wines for sale in the of Santa Ynez Valley to come and discover on site or to buy online.
The wine region of Santa Ynez Valley
Highly diverse east-west Santa Barbara AVA (1°F rise per mile inland, AVA 1983, 70+ grapes): cool in the west, Pinot Noir reigns in reds and vibrant Chardonnay in whites. Central Ballard Canyon, fleshy, spicy Syrah. Hotter east, structured Bordeaux Cabernet Sauvignon and Merlot, Rhône varieties. Also Sauvignon Blanc, Riesling and Gewurztraminer.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Acescence
An alteration in wine also known as pitting (hence the expression piqué wine), due to the presence of acetic acid and ethyl acetate, and characterized by a vinegar-like odor.
