Winery Silver SpurGatewood Estate Vineyard Aglianico
Red wine
This wine generally goes well with pork, vegetarian or veal.
Food and wine pairings with Gatewood Estate Vineyard Aglianico
Pairings that work perfectly with Gatewood Estate Vineyard Aglianico
Original food and wine pairings with Gatewood Estate Vineyard Aglianico
The Gatewood Estate Vineyard Aglianico of Winery Silver Spur matches generally quite well with dishes of lamb, veal or pork such as recipes of blanquette of lamb, veal tagine with prunes or leeks with ham and béchamel sauce.
Details and technical informations about Winery Silver Spur's Gatewood Estate Vineyard Aglianico.
Discover the grape variety: Aglianico
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
Informations about the Winery Silver Spur
The Winery Silver Spur is one of of the world's greatest estates. It offers 10 wines for sale in the of Texas to come and discover on site or to buy online.
The wine region of Texas
Texas is the largest state in the United States of America and one of the most productive viticultural states. Covering 696,000 km² (268,000 square miles) between latitudes 25-36°N, this hot, Dry state is home to a range of mesoclimates suitable for viticulture in the deserts, mountains, lakes and plains of Texas. The main Grape varieties grown in Texas are Cabernet Sauvignon, Chardonnay, Chenin Blanc and (despite the hot conditions) Sauvignon Blanc. Generally speaking, Texas viticulture is divided into three main regions: NorthCentral, Southeast and Trans-Pecos.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
