Winery Rock CreekFrench Bar Petite Sirah
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the French Bar Petite Sirah from the Winery Rock Creek
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the French Bar Petite Sirah of Winery Rock Creek in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the French Bar Petite Sirah of Winery Rock Creek in the region of California often reveals types of flavors of earth, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with French Bar Petite Sirah
Pairings that work perfectly with French Bar Petite Sirah
Original food and wine pairings with French Bar Petite Sirah
The French Bar Petite Sirah of Winery Rock Creek matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of alsatian bäckeoffe, semolina-merguez salad or pheasant casserole with cabbage.
Details and technical informations about Winery Rock Creek's French Bar Petite Sirah.
Discover the grape variety: Sauterne
Intraspecific crossing between Sémillon Blanc and Sauvignon Blanc carried out in 1892 by Numa Naugé. This variety has been multiplied very little and is now in the process of disappearing.
Last vintages of this wine
The best vintages of French Bar Petite Sirah from Winery Rock Creek are 2015, 0, 2016
Informations about the Winery Rock Creek
The Winery Rock Creek is one of of the world's greatest estates. It offers 6 wines for sale in the of California to come and discover on site or to buy online.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
