Winery Tarpon CellarsCambaro White
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Cambaro White from the Winery Tarpon Cellars
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cambaro White of Winery Tarpon Cellars in the region of California is a powerful.
Food and wine pairings with Cambaro White
Pairings that work perfectly with Cambaro White
Original food and wine pairings with Cambaro White
The Cambaro White of Winery Tarpon Cellars matches generally quite well with dishes of pasta, pork or shellfish such as recipes of quiche with mixed vegetables, sauerkraut of the sea in casserole or mussels with cream.
Details and technical informations about Winery Tarpon Cellars's Cambaro White.
Discover the grape variety: Verdejo
Lively, aromatic whites with sharp acidity and a sleek palate, with intense aromas of grapefruit, lime, fresh herbs, fennel, green almond and saline notes. Typically slightly bitter finish. Absolute star of Rueda DO in Castile-León, now widely exported. Also made as lees-aged and oak-influenced structured cuvées. Native Spanish variety, an ancient Castilian grape.
Last vintages of this wine
The best vintages of Cambaro White from Winery Tarpon Cellars are 0
Informations about the Winery Tarpon Cellars
The Winery Tarpon Cellars is one of of the world's greatest estates. It offers 4 wines for sale in the of Clarksburg to come and discover on site or to buy online.
The wine region of Clarksburg
Sacramento-San Joaquin Delta AVA (California) cooled by the Delta Breeze: signature Chenin Blanc as king white — whites with chiseled acidity and honeyed notes, white fruits and floral touches, signature local balance. Plump and tannic Petite Sirah as king red on hot days — concentration of black fruits and spices. 35+ grape varieties grown on fertile alluvial soils, ~40°F temperature swing preserving acidity, fresh identity atypical in Central Valley.
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: Phylloxera
Aphid that came from America and ravaged European vineyards at the end of the 19th century. It lives on the roots of the vine, from which it pumps the sap. The only vines capable of resisting it had to be imported from the United States, and then grafted onto their root system the wood of traditional French grape varieties. Today, grafted vines are always planted.
