Winery KokomoBreaking Bread Grenache
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Breaking Bread Grenache of Winery Kokomo in the region of California often reveals types of flavors of earth, red fruit.
Food and wine pairings with Breaking Bread Grenache
Pairings that work perfectly with Breaking Bread Grenache
Original food and wine pairings with Breaking Bread Grenache
The Breaking Bread Grenache of Winery Kokomo matches generally quite well with dishes of beef or mature and hard cheese such as recipes of shoulder of suckling lamb confit with herbs or aumonière with st nectaire cheese.
Details and technical informations about Winery Kokomo's Breaking Bread Grenache.
Discover the grape variety: Muscat Ottonel
Delicate and fine muscat whites with a tender palate and moderate acidity, on intense and refined aromas of orange blossom, rose, fresh grape, citrus, white peach and airy muscat (more subtle than Muscat Blanc à Petits Grains). Made as aromatic dry aperitif whites (Alsace, Baden), off-dry and sumptuous botrytised liquoreux (Burgenland in Austria, Cotnari in Romania, Tokaj). Created in the 19th century by Robert Moreau (Angers), a cross of Chasselas × Muscat de Saumur.
Last vintages of this wine
The best vintages of Breaking Bread Grenache from Winery Kokomo are 2019, 0, 2018
Informations about the Winery Kokomo
The Winery Kokomo is one of of the world's great estates. It offers 46 wines for sale in the of Redwood Valley to come and discover on site or to buy online.
The wine region of Redwood Valley
High-altitude AVA (1997) in central Mendocino planted by Italians among the redwoods: Cabernet Sauvignon, Zinfandel, Petite Sirah, Merlot and Pinot Noir are signature refined and complex reds — gradual ripening thanks to Pacific air through a coastal gap. Higher acidity and later maturity than Ukiah Valley. Signature red soils, many organic producers, fresh Italian heritage identity.
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: Burned
Qualifier, sometimes equivocal, of various odors, ranging from caramel to burnt wood.
