Winery Sine Qua NonFemale Grenache
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Female Grenache of Winery Sine Qua Non in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Female Grenache
Pairings that work perfectly with Female Grenache
Original food and wine pairings with Female Grenache
The Female Grenache of Winery Sine Qua Non matches generally quite well with dishes of beef or mature and hard cheese such as recipes of dombrés and pig tails or cucumber skin julienne.
Details and technical informations about Winery Sine Qua Non's Female Grenache.
Discover the grape variety: Perlon
A dual purpose grape variety (table and vat) obtained in Argentina by Angel Antonio Gargiulo by crossing the Emperor and the Perlette. It can also be found in Spain, Italy, Venezuela, etc. It should not be confused with perlona, which is a white grape variety of Italian origin. The crossing between the (ohanès x cardinal) and the Perlon (father) made it possible to obtain the big perlon, black table grape.
Last vintages of this wine
The best vintages of Female Grenache from Winery Sine Qua Non are 2013, 0
Informations about the Winery Sine Qua Non
The Winery Sine Qua Non is one of of the world's great estates. It offers 160 wines for sale in the of California to come and discover on site or to buy online.
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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
