Winery SanguisWork Grenache
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Work Grenache
Pairings that work perfectly with Work Grenache
Original food and wine pairings with Work Grenache
The Work Grenache of Winery Sanguis matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef tagine with prunes and almonds or cream and ham ravioli.
Details and technical informations about Winery Sanguis's Work Grenache.
Discover the grape variety: Perdéa
Perdea blanc is a grape variety that originated in France (Languedoc). 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 large bunches and small to medium sized grapes. Perdea blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Work Grenache from Winery Sanguis are 0
Informations about the Winery Sanguis
The Winery Sanguis is one of of the world's great estates. It offers 63 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
The wine region of Santa Barbara County is located in the region of Central Coast of California of United States. We currently count 443 estates and châteaux in the of Santa Barbara County, producing 1259 different wines in conventional, organic and biodynamic agriculture. The wines of Santa Barbara County 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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
