Winery Sterling VineyardsCellar Club Syrah Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Cellar Club Syrah Rosé
Pairings that work perfectly with Cellar Club Syrah Rosé
Original food and wine pairings with Cellar Club Syrah Rosé
The Cellar Club Syrah Rosé of Winery Sterling Vineyards matches generally quite well with dishes of beef, lamb or spicy food such as recipes of pot roast, giouvetsi (greek dish) or baked sea bream.
Details and technical informations about Winery Sterling Vineyards's Cellar Club Syrah Rosé.
Discover the grape variety: Koshu
One of the oldest varieties cultivated in Japan, generally in arbors/pergolas, most often used as a table grape and recently vinified and associated with other varieties. It is a Vitis vinifera also known in Australia, New Zealand, Germany, the United States... practically unknown in France.
Last vintages of this wine
The best vintages of Cellar Club Syrah Rosé from Winery Sterling Vineyards are 2015, 2010, 0, 2014 and 2013.
Informations about the Winery Sterling Vineyards
The Winery Sterling Vineyards is one of of the world's great estates. It offers 126 wines for sale in the of Los Carneros to come and discover on site or to buy online.
The wine region of Los Carneros
The wine region of Los Carneros is located in the region of Napa Valley of California of United States. We currently count 464 estates and châteaux in the of Los Carneros, producing 1152 different wines in conventional, organic and biodynamic agriculture. The wines of Los Carneros go well with generally quite well with dishes .
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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
