Winery RuneGrenache Cochise County Rune
Red wine
This wine generally goes well with beef and mature and hard cheese.
The Grenache Cochise County Rune of the Winery Rune is in the top 50 of wines of Arizona.
Wine flavors and olphactive analysis
On the nose the Grenache Cochise County Rune of Winery Rune in the region of Arizona often reveals types of flavors of pepper, non oak or earth and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Grenache Cochise County Rune
Pairings that work perfectly with Grenache Cochise County Rune
Original food and wine pairings with Grenache Cochise County Rune
The Grenache Cochise County Rune of Winery Rune matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef miroton or pizza with beef and comté cheese.
Details and technical informations about Winery Rune's Grenache Cochise County Rune.
Discover the grape variety: Picolit blanc
A very old grape variety, probably already known to the Romans, and most certainly of Italian origin, from Friuli to be precise. The Hungarian Keknyelu is said to be the same variety, but this remains to be confirmed. It is almost unknown in France and even in the wine world, perhaps because of its low production and its sensitivity to various diseases. It should be noted that it is not related to the black picolit.
Last vintages of this wine
The best vintages of Grenache Cochise County Rune from Winery Rune are 2015, 2016
Informations about the Winery Rune
The Winery Rune is one of of the world's greatest estates. It offers 19 wines for sale in the of Arizona to come and discover on site or to buy online.
The wine region of Arizona
Arizona is located in the extreme Southwestern corner of the United States of America, bordered by Mexico to the south and southern California to the west. It covers 300,000 km² (114,000 square miles) between latitudes 31°N and 36°N. The main varieties used to make Arizona wines are Syrah, Viognier, Muscat and, of course, the ubiquitous Cabernet Sauvignon and Zinfandel. They do best in cooler regions, especially in the southwest.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
