Winery Salt Lick CellarsBBQ Red
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the BBQ Red of Winery Salt Lick Cellars in the region of Texas often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit.
Food and wine pairings with BBQ Red
Pairings that work perfectly with BBQ Red
Original food and wine pairings with BBQ Red
The BBQ Red of Winery Salt Lick Cellars matches generally quite well with dishes of beef, lamb or spicy food such as recipes of empanadas de carne (argentina), marielle's lamb and eggplant parmentier or mutton stew with potatoes and garlic.
Details and technical informations about Winery Salt Lick Cellars's BBQ Red.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. 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 grape is characterized by medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of BBQ Red from Winery Salt Lick Cellars are 2015, 0
Informations about the Winery Salt Lick Cellars
The Winery Salt Lick Cellars is one of of the world's greatest estates. It offers 13 wines for sale in the of Texas to come and discover on site or to buy online.
The wine region of Texas
Texas is the largest state in the United States of America and one of the most productive viticultural states. Covering 696,000 km² (268,000 square miles) between latitudes 25-36°N, this hot, Dry state is home to a range of mesoclimates suitable for viticulture in the deserts, mountains, lakes and plains of Texas. The main Grape varieties grown in Texas are Cabernet Sauvignon, Chardonnay, Chenin Blanc and (despite the hot conditions) Sauvignon Blanc. Generally speaking, Texas viticulture is divided into three main regions: NorthCentral, Southeast and Trans-Pecos.
The word of the wine: Skinny
Thin and lacking in substance in the mouth.
