Santa Barbara WineryLafond Vineyard Grenache
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Lafond Vineyard Grenache of Santa Barbara Winery in the region of California often reveals types of flavors of oak, spices or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Lafond Vineyard Grenache
Pairings that work perfectly with Lafond Vineyard Grenache
Original food and wine pairings with Lafond Vineyard Grenache
The Lafond Vineyard Grenache of Santa Barbara Winery matches generally quite well with dishes of beef or mature and hard cheese such as recipes of homemade beef stew or county soup.
Details and technical informations about Santa Barbara Winery's Lafond Vineyard Grenache.
Discover the grape variety: Goldriesling
Goldriesling blanc is a grape variety that originated in France (Alsace). 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 small bunches and small grapes. The white Goldriesling can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Lafond Vineyard Grenache from Santa Barbara Winery are 2015, 2013, 0, 2012 and 2014.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
