Winery Mt. HoodScorched Earth Vineyard Grenache
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Scorched Earth Vineyard Grenache of Winery Mt. Hood in the region of Washington often reveals types of flavors of red fruit.
Food and wine pairings with Scorched Earth Vineyard Grenache
Pairings that work perfectly with Scorched Earth Vineyard Grenache
Original food and wine pairings with Scorched Earth Vineyard Grenache
The Scorched Earth Vineyard Grenache of Winery Mt. Hood matches generally quite well with dishes of beef or mature and hard cheese such as recipes of venison stew to be prepared the day before or goat cheese, walnut and raisin cake.
Details and technical informations about Winery Mt. Hood's Scorched Earth Vineyard Grenache.
Discover the grape variety: Arbois
Supple dry whites with a pale golden robe, an airy palate with moderate acidity and discreet signature aromas of citrus, white-fleshed fruits and Loire white flowers. Also as sparkling. Enters into blends of Touraine, Cheverny, Valençay AOC and Crémant de Loire. Not to be confused with the Jura Arbois vineyard. French autochthonous white grape from Touraine, grown mainly in Loir-et-Cher.
Last vintages of this wine
The best vintages of Scorched Earth Vineyard Grenache from Winery Mt. Hood are 0
Informations about the Winery Mt. Hood
The Winery Mt. Hood is one of of the world's great estates. It offers 24 wines for sale in the of Columbia Valley to come and discover on site or to buy online.
The wine region of Columbia Valley
Cradle of Washington State's great reds. Dense, structured Cabernet Sauvignon (blackcurrant, blackberry, graphite, firm tannins), round velvety Merlot, signature Syrah with peppery notes, black olive and deep black fruit. Also precise whites: balanced Chardonnay, taut fruity Riesling with peach notes. Semi-desert vineyard of 24,300 ha sheltered by the Cascades, loess soils over basalt, strong temperature swings.
The wine region of Washington
2nd US producer by volume, on the arid, sunny Columbia Valley. Star Cabernet Sauvignon (~60% of reds): powerful and structured with signature notes of blackcurrant, blackberry, cedar, dry herbs and graphite, firm tannins. Fleshy, peppery Syrah (black fruits, smoked meat). Round, fruity Merlot, historic mineral Riesling (dry and off-dry), precise Chardonnay and ample Sémillon.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
