Winery Sierra StarrOld Clone Zinfandel
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Old Clone Zinfandel from the Winery Sierra Starr
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Old Clone Zinfandel of Winery Sierra Starr in the region of California is a powerful.
Food and wine pairings with Old Clone Zinfandel
Pairings that work perfectly with Old Clone Zinfandel
Original food and wine pairings with Old Clone Zinfandel
The Old Clone Zinfandel of Winery Sierra Starr matches generally quite well with dishes of beef, lamb or poultry such as recipes of beef marengo "my mom" style, lamb breast with onions and tomato sauce or lemongrass chicken.
Details and technical informations about Winery Sierra Starr's Old Clone Zinfandel.
Discover the grape variety: Zinfandel
Generous, high-alcohol reds with a dark robe and indulgent palate, showing aromas of stewed blackberry, raspberry, black pepper, liquorice, cinnamon and cooked fruit. Also vinified as a popular sweet rosé (White Zinfandel). Star of California (Lodi, Sonoma, Dry Creek Valley, Paso Robles) with sought-after century-old vines. Identical to Italian Primitivo and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Old Clone Zinfandel from Winery Sierra Starr are 0
Informations about the Winery Sierra Starr
The Winery Sierra Starr is one of of the world's greatest estates. It offers 14 wines for sale in the of Sierra Foothills to come and discover on site or to buy online.
The wine region of Sierra Foothills
Historic stronghold of Californian Zinfandel (~40% of plantings) inherited from the Gold Rush (1856). Fleshy, sunny reds with signature notes of candied blackberry, raspberry, pepper, liquorice and sweet spices, round tannins and generous warmth. Over-100-year-old vines at Amador. Also dense, peppery Syrah, lively, fruity Barbera, deep Petite Sirah.
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: 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.
