Winery Classic McLarenLa Testa Grenache
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with La Testa Grenache
Pairings that work perfectly with La Testa Grenache
Original food and wine pairings with La Testa Grenache
The La Testa Grenache of Winery Classic McLaren matches generally quite well with dishes of beef or mature and hard cheese such as recipes of puchero or 4 cheese fondue.
Details and technical informations about Winery Classic McLaren's La Testa Grenache.
Discover the grape variety: Airen
This is a very old variety that is still very present in Spain, and can also be found in Portugal, but is practically unknown in France. It is registered in the Official Catalogue of wine grape varieties list A.
Last vintages of this wine
The best vintages of La Testa Grenache from Winery Classic McLaren are 0, 1999
Informations about the Winery Classic McLaren
The Winery Classic McLaren is one of of the world's greatest estates. It offers 5 wines for sale in the of McLaren Vale to come and discover on site or to buy online.
The wine region of McLaren Vale
The wine region of McLaren Vale is located in the region of Fleurieu of Australie du Sud of Australia. We currently count 599 estates and châteaux in the of McLaren Vale, producing 2626 different wines in conventional, organic and biodynamic agriculture. The wines of McLaren Vale go well with generally quite well with dishes .
The wine region of Australie du Sud
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
