Santa Barbara WineryCurtis Vineyard Petit Verdot
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Curtis Vineyard Petit Verdot of Santa Barbara Winery in the region of California often reveals types of flavors of earth, oak or spices and sometimes also flavors of black fruit.
Food and wine pairings with Curtis Vineyard Petit Verdot
Pairings that work perfectly with Curtis Vineyard Petit Verdot
Original food and wine pairings with Curtis Vineyard Petit Verdot
The Curtis Vineyard Petit Verdot of Santa Barbara Winery matches generally quite well with dishes of beef or mature and hard cheese such as recipes of venison leg in casserole or avocado, tomato and sheep's tomato salad.
Details and technical informations about Santa Barbara Winery's Curtis Vineyard Petit Verdot.
Discover the grape variety: Petit Verdot
Dark, full-bodied reds with tight tannins and inky colour, showing aromas of blackberry, violet, gentle spice, liquorice and mentholated balsamic notes. Contributes colour, structure and aromatic freshness to great Médoc blends (Palmer, Léoville-Las Cases) where it remains a minority. Also vinified as a single variety in Spain (La Mancha), California, Australia and Argentina. A late-ripening Bordeaux variety.
Last vintages of this wine
The best vintages of Curtis Vineyard Petit Verdot from Santa Barbara Winery are 2015, 2014, 2012, 0 and 2013.
Informations about the Santa Barbara Winery
The Santa Barbara Winery is one of of the world's greatest estates. It offers 34 wines for sale in the of Santa Ynez Valley to come and discover on site or to buy online.
The wine region of Santa Ynez Valley
Highly diverse east-west Santa Barbara AVA (1°F rise per mile inland, AVA 1983, 70+ grapes): cool in the west, Pinot Noir reigns in reds and vibrant Chardonnay in whites. Central Ballard Canyon, fleshy, spicy Syrah. Hotter east, structured Bordeaux Cabernet Sauvignon and Merlot, Rhône varieties. Also Sauvignon Blanc, Riesling and Gewurztraminer.
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: Tressallier
White grape variety from the Allier region, identical to the Sacy variety grown in Burgundy. Rarely vinified on its own, it is used in the blending of Saint-Pourçain white wines, associated with chardonnay, the main grape variety of the appellation. Syn.: sacy.
