Winery MoniClaireDry Creek Valley Petite Sirah
Red wine
This wine generally goes well with beef, game (deer, venison) or spicy food.
Food and wine pairings with Dry Creek Valley Petite Sirah
Pairings that work perfectly with Dry Creek Valley Petite Sirah
Original food and wine pairings with Dry Creek Valley Petite Sirah
The Dry Creek Valley Petite Sirah of Winery MoniClaire matches generally quite well with dishes of beef, game (deer, venison) or spicy food such as recipes of spaghetti squash bolognese style, rabbit and mushroom gibelotte or chicken colombo (west indies).
Details and technical informations about Winery MoniClaire's Dry Creek Valley Petite Sirah.
Discover the grape variety: Ravat blanc
Interspecific crossing between Seibel 5474 (Seibel 405 x Seibel 867) and Chardonnay by Jean-François Ravat. After 1945, it was already considered a quality grape variety, and is now listed in the Official Catalogue of Vine Varieties, list A1.
Last vintages of this wine
The best vintages of Dry Creek Valley Petite Sirah from Winery MoniClaire are 0
Informations about the Winery MoniClaire
The Winery MoniClaire is one of of the world's greatest estates. It offers 4 wines for sale in the of Sonoma County to come and discover on site or to buy online.
The wine region of Sonoma County
The wine region of Sonoma County is located in the region of North Coast of California of United States. We currently count 1105 estates and châteaux in the of Sonoma County, producing 2365 different wines in conventional, organic and biodynamic agriculture. The wines of Sonoma County 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.
