Winery William Chris VineyardsGrenache
This wine generally goes well with beef and mature and hard cheese.
The Grenache of the Winery William Chris Vineyards is in the top 60 of wines of Texas.
Food and wine pairings with Grenache
Pairings that work perfectly with Grenache
Original food and wine pairings with Grenache
The Grenache of Winery William Chris Vineyards matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef bourguignon with tomato or fondue franc comtoise digeste 100 % comté.
Details and technical informations about Winery William Chris Vineyards's Grenache.
Discover the grape variety: Red Globe
Obtained in the United States (California) in 1957 by Harold P. Olmo and Albert T. Koyama by crossing (hunisa x emperor) with (hunisa x emperor x nocera). It is found in the United States (California, ...), Spain, Portugal, Italy (Sicily, ...), Turkey, Chile, Argentina, South Africa, ... in France, it is not known, registered since the 03.05.2010 in the official catalogue list A2.
Last vintages of this wine
The best vintages of Grenache from Winery William Chris Vineyards are 2017, 2015
Informations about the Winery William Chris Vineyards
The Winery William Chris Vineyards is one of of the world's great estates. It offers 92 wines for sale in the of Texas to come and discover on site or to buy online.
The wine region of Texas
Texas is the largest state in the United States of America and one of the most productive viticultural states. Covering 696,000 km² (268,000 square miles) between latitudes 25-36°N, this hot, Dry state is home to a range of mesoclimates suitable for viticulture in the deserts, mountains, lakes and plains of Texas. The main Grape varieties grown in Texas are Cabernet Sauvignon, Chardonnay, Chenin Blanc and (despite the hot conditions) Sauvignon Blanc. Generally speaking, Texas viticulture is divided into three main regions: NorthCentral, Southeast and Trans-Pecos.
News related to this wine
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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.