Winery Sea HorseGrenache & Co
Red wine
This wine generally goes well with beef and mature and hard cheese.
The Grenache & Co of the Winery Sea Horse is in the top 60 of wines of Judean Hills.
Food and wine pairings with Grenache & Co
Pairings that work perfectly with Grenache & Co
Original food and wine pairings with Grenache & Co
The Grenache & Co of Winery Sea Horse matches generally quite well with dishes of beef or mature and hard cheese such as recipes of pork shoulder with mustard or savoyard fondue.
Details and technical informations about Winery Sea Horse's Grenache & Co.
Discover the grape variety: Garanoir
Intraspecific cross between Gamay and Reichensteiner obtained in 1970 by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). From this same crossbreed, Gamaret and Mara were also born.
Last vintages of this wine
The best vintages of Grenache & Co from Winery Sea Horse are 0, 2013
Informations about the Winery Sea Horse
The Winery Sea Horse is one of of the world's great estates. It offers 50 wines for sale in the of Judean Hills to come and discover on site or to buy online.
The wine region of Judean Hills
Judean Hills wine region – which is theoretically further divided into the Jerusalem, Gush Etzion and Southern Judean Hills sub-regions – Lies within the Samson region of Central Israel. The Judean Hills (or Mountains) form a low mountain range that dominates the landscape around Jerusalem and the West Bank. Hebron, Bethlehem and Ramallah also lie within the range, which formed the core territory of the Kingdom of Judah where the earliest Jewish settlements were located. Although not one of Israel's better known wine regions (like Upper Galilee and the Golan Heights in Galilee), Judean Hills is an emerging viticultural area, and significant potential has been identified for its future.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
