Winery Kuhlman CellarsAlluvé
Red wine
This wine is a blend of 4 varietals which are the Malbec, the Mourvèdre, the Tempranillo and the Zinfandel.
This wine generally goes well with pork, poultry or beef.
The Alluvé of the Winery Kuhlman Cellars is in the top 10 of wines of Texas.
Wine flavors and olphactive analysis
On the nose the Alluvé of Winery Kuhlman Cellars in the region of Texas often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Alluvé
Pairings that work perfectly with Alluvé
Original food and wine pairings with Alluvé
The Alluvé of Winery Kuhlman Cellars matches generally quite well with dishes of beef, lamb or pork such as recipes of mexican beef tacos, tajine of mutton or eggs in meurette.
Details and technical informations about Winery Kuhlman Cellars's Alluvé.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Last vintages of this wine
The best vintages of Alluvé from Winery Kuhlman Cellars are 2015, 2017, 2012, 0 and 2016.
Informations about the Winery Kuhlman Cellars
The Winery Kuhlman Cellars is one of of the world's greatest estates. It offers 23 wines for sale in the of Texas to come and discover on site or to buy online.
The wine region of Texas
5th US producer with a Mediterranean style suited to the heat. Signature Tempranillo as red: fleshy and fruity with notes of ripe cherry, plum and sweet spices, round tannins. Also dense Tannat, spicy Mourvèdre, juicy Sangiovese, peppery Syrah. Suited aromatic whites: full Viognier (apricot, flowers), saline Vermentino, lively Albariño.
The word of the wine: Sapid
Said of a wine rich in flavours.
