Winery Mi SueñoRancho Chimiles Tempranillo
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Rancho Chimiles Tempranillo
Pairings that work perfectly with Rancho Chimiles Tempranillo
Original food and wine pairings with Rancho Chimiles Tempranillo
The Rancho Chimiles Tempranillo of Winery Mi Sueño matches generally quite well with dishes of beef, lamb or pork such as recipes of braised beef with guinness, marinated lamb chops or roast pork with mustard and honey.
Details and technical informations about Winery Mi Sueño's Rancho Chimiles Tempranillo.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Rancho Chimiles Tempranillo from Winery Mi Sueño are 0
Informations about the Winery Mi Sueño
The Winery Mi Sueño is one of of the world's great estates. It offers 24 wines for sale in the of Napa Valley to come and discover on site or to buy online.
The wine region of Napa Valley
The wine region of Napa Valley is located in the region of Napa County of California of United States. We currently count 2527 estates and châteaux in the of Napa Valley, producing 7716 different wines in conventional, organic and biodynamic agriculture. The wines of Napa Valley go well with generally quite well with dishes .
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
