Winery The TerracesTempranillo
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Tempranillo of Winery The Terraces in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Tempranillo
Pairings that work perfectly with Tempranillo
Original food and wine pairings with Tempranillo
The Tempranillo of Winery The Terraces matches generally quite well with dishes of beef, lamb or pork such as recipes of sloth pork loin, royal couscous (lamb, chicken, merguez) or salty crumble with courgettes, goat cheese and bacon.
Details and technical informations about Winery The Terraces's Tempranillo.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Tempranillo from Winery The Terraces are 2016, 2017, 2015, 0 and 2018.
Informations about the Winery The Terraces
The Winery The Terraces is one of of the world's greatest estates. It offers 11 wines for sale in the of Lake County to come and discover on site or to buy online.
The wine region of Lake County
Northern California county (North Coast) at altitude around Clear Lake: signature Cabernet Sauvignon as the royal red — concentrated with notes of black cherry, plum, blackcurrant and a spicy herbal touch, firm tannins (flagship Red Hills). Signature Sauvignon Blanc as the royal white (Big Valley) — fresh and tropical with notes of citrus, yellow fruit, flint and flowers. Sun-loving Zinfandel and Syrah in support. AVA, red volcanic soils, altitude 400-800 m.
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: Licking
Operation consisting in sanitizing a barrel by introducing a wick of ignited sulphur which produces a release of sulphurous gas.
