Santa Barbara WineryHilltop Ranch Rosé of Syrah
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Hilltop Ranch Rosé of Syrah
Pairings that work perfectly with Hilltop Ranch Rosé of Syrah
Original food and wine pairings with Hilltop Ranch Rosé of Syrah
The Hilltop Ranch Rosé of Syrah of Santa Barbara Winery matches generally quite well with dishes of beef, lamb or spicy food such as recipes of traditional flemish carbonades, mediterranean lamb necklace or chicken with maroilles.
Details and technical informations about Santa Barbara Winery's Hilltop Ranch Rosé of Syrah.
Discover the grape variety: Gewurztraminer
Gewurztraminer rosé is a grape variety that originated in France. 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 vine is characterized by small bunches and small grapes. Gewurztraminer rosé can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Jura, Champagne, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Hilltop Ranch Rosé of Syrah from Santa Barbara Winery are 0
Informations about the Santa Barbara Winery
The Santa Barbara Winery is one of of the world's great estates. It offers 34 wines for sale in the of Sta. Rita Hills to come and discover on site or to buy online.
The wine region of Sta. Rita Hills
The wine region of Sta. Rita Hills is located in the region of Santa Barbara County of California of United States. We currently count 268 estates and châteaux in the of Sta. Rita Hills, producing 792 different wines in conventional, organic and biodynamic agriculture.
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.
