Winery Sine Qua NonShakti Grenache
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Shakti Grenache of Winery Sine Qua Non in the region of California often reveals types of flavors of blackberry, blueberry or plum and sometimes also flavors of pepper, cassis or non oak.
Food and wine pairings with Shakti Grenache
Pairings that work perfectly with Shakti Grenache
Original food and wine pairings with Shakti Grenache
The Shakti Grenache of Winery Sine Qua Non matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef stew with white wine or phonsounette (potatoes with melted saint nectaire cheese).
Details and technical informations about Winery Sine Qua Non's Shakti Grenache.
Discover the grape variety: Liliorila
White Liliorila is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches and small grapes. White Liliorila can be found in several vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley, Armagnac.
Last vintages of this wine
The best vintages of Shakti Grenache from Winery Sine Qua Non are 2014
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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
