Winery NadiaGrenache
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Grenache
Pairings that work perfectly with Grenache
Original food and wine pairings with Grenache
The Grenache of Winery Nadia matches generally quite well with dishes of beef or mature and hard cheese such as recipes of daube niçoise or epoisses fondue (cheese).
Details and technical informations about Winery Nadia's Grenache.
Discover the grape variety: Criolla grande
Light reds with a pale ruby robe, soft tannins, and an airy palate, with simple aromas of red fruits (cherry, strawberry) and floral notes. Accessible, easy-drinking profile. Grown mainly in Mendoza, contributing to Argentine table wines and economical blends. An Argentine black variety descended from grapes brought by Spanish missionaries in the 16th century, vigorous and productive.
Last vintages of this wine
The best vintages of Grenache from Winery Nadia are 0
Informations about the Winery Nadia
The Winery Nadia is one of of the world's great estates. It offers 17 wines for sale in the of Santa Barbara County to come and discover on site or to buy online.
The wine region of Santa Barbara County
Californian star of cool climates (Central Coast): signature Pinot Noir as king of reds on the cool AVAs (Sta. Rita Hills, Santa Maria Valley) — fine and mineral with notes of cherry, raspberry, undergrowth, orange peel and spice, Burgundy-style acidity. Taut Chardonnay (citrus, apple, gunflint). Fleshy Syrah (Ballard Canyon).
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Primeur (wine)
A wine made to be drunk very young, bottled and marketed very soon after fermentation (about two months). Syn.: new.
