Winery Nadeau FamilyTempranillo
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Tempranillo
Pairings that work perfectly with Tempranillo
Original food and wine pairings with Tempranillo
The Tempranillo of Winery Nadeau Family matches generally quite well with dishes of beef, lamb or pork such as recipes of braised beef with carrots, thiebou yappe from senegal (rice with lamb) or endives with ham.
Details and technical informations about Winery Nadeau Family's 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 Tempranillo from Winery Nadeau Family are 0
Informations about the Winery Nadeau Family
The Winery Nadeau Family is one of of the world's greatest estates. It offers 9 wines for sale in the of Paso Robles to come and discover on site or to buy online.
The wine region of Paso Robles
The wine region of Paso Robles is located in the region of San Luis Obispo County of California of United States. We currently count 940 estates and châteaux in the of Paso Robles, producing 3510 different wines in conventional, organic and biodynamic agriculture. The wines of Paso Robles 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: Lies
A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.
