Winery Paul O'BrienTempranillo Cask 11
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Tempranillo Cask 11
Pairings that work perfectly with Tempranillo Cask 11
Original food and wine pairings with Tempranillo Cask 11
The Tempranillo Cask 11 of Winery Paul O'Brien matches generally quite well with dishes of beef, lamb or pork such as recipes of boles de picolat (catalan meatballs), irish stew or pan-fried black pudding with apples.
Details and technical informations about Winery Paul O'Brien's Tempranillo Cask 11.
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 Cask 11 from Winery Paul O'Brien are 0
Informations about the Winery Paul O'Brien
The Winery Paul O'Brien is one of of the world's greatest estates. It offers 21 wines for sale in the of Umpqua Valley to come and discover on site or to buy online.
The wine region of Umpqua Valley
Oregon's oldest fine-wine AVA (1984) between Coast Range and Cascades: signature Pinot Noir red king from the cool north (Elkton, fog) with delicate notes of cherry, raspberry and spice. Flagship Tempranillo red king from the warm south (Roseburg) — rich with notes of black cherry, plum and tobacco, Oregon's first vines (Abacela 1995). Pinot Gris, Riesling, Syrah, Viognier in support. AVA, >50 varieties, varied soils, 65 miles N-S, dual climate.
The wine region of Oregon
American benchmark for fresh, elegant Pinot Noir. Fine, silky reds with signature notes of red cherry, raspberry, wild strawberry, undergrowth and spice, delicate tannins and taut freshness — the closest style to Burgundy outside France. Iconic Willamette Valley on volcanic (Jory) and marine soils. Also precise, mineral Chardonnay, ample Pinot Gris (pear, honey), taut Riesling.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
