Winery Oak CreekThe Fire
Red wine
This wine is a blend of 2 varietals which are the Tempranillo and the Zinfandel.
This wine generally goes well with pork, beef or game (deer, venison).
The The Fire of the Winery Oak Creek is in the top 50 of wines of Arizona.
Wine flavors and olphactive analysis
On the nose the The Fire of Winery Oak Creek in the region of Arizona often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit.
Food and wine pairings with The Fire
Pairings that work perfectly with The Fire
Original food and wine pairings with The Fire
The The Fire of Winery Oak Creek matches generally quite well with dishes of beef, lamb or pork such as recipes of navarin of lamb, leg of lamb in a casserole or tartiflette.
Details and technical informations about Winery Oak Creek's The Fire.
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 The Fire from Winery Oak Creek are 2016, 0, 2014
Informations about the Winery Oak Creek
The Winery Oak Creek is one of of the world's greatest estates. It offers 20 wines for sale in the of Arizona to come and discover on site or to buy online.
The wine region of Arizona
Arizona is located in the extreme Southwestern corner of the United States of America, bordered by Mexico to the south and southern California to the west. It covers 300,000 km² (114,000 square miles) between latitudes 31°N and 36°N. The main varieties used to make Arizona wines are Syrah, Viognier, Muscat and, of course, the ubiquitous Cabernet Sauvignon and Zinfandel. They do best in cooler regions, especially in the southwest.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
