Winery San JuanGirls-are-Meaner
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Food and wine pairings with Girls-are-Meaner
Pairings that work perfectly with Girls-are-Meaner
Original food and wine pairings with Girls-are-Meaner
The Girls-are-Meaner of Winery San Juan matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of salmon with sorrel, haddock with curry cream or quick chocolate fudge cake.
Details and technical informations about Winery San Juan's Girls-are-Meaner.
Discover the grape variety: Gewurztraminer
Gewurztraminer rosé is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of vine is characterized by small bunches and small grapes. Gewurztraminer rosé can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Jura, Champagne, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery San Juan
The Winery San Juan is one of of the world's greatest estates. It offers 19 wines for sale in the of New Mexico to come and discover on site or to buy online.
The wine region of New Mexico
NewMexico is a landlocked state on the southern border of the United States, flanked by Texas to the southeast and Arizona to the west. The state covers 316,000 square kilometers of high-altitude desert between latitudes 31° and 37°. The main Grape varieties used for wine production in New Mexico are Syrah, Viognier, Cabernet Sauvignon, Riesling and Zinfandel. New Mexico has three American Viticultural Areas (AVAs) within its borders, all of which are located at these high altitudes: Middle Rio Grande Valley, Mimbres Valley and Mesilla Valley (which spills over into neighboring Texas).
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
