Winery On The GrueneSweet Memories Red
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Pinot noir and the Zinfandel.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Sweet Memories Red
Pairings that work perfectly with Sweet Memories Red
Original food and wine pairings with Sweet Memories Red
The Sweet Memories Red of Winery On The Gruene matches generally quite well with dishes of beef, lamb or veal such as recipes of beef stew with white wine, 7 o'clock leg of lamb or veal grenadin with balsamic vinegar and honey.
Details and technical informations about Winery On The Gruene's Sweet Memories Red.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Sweet Memories Red from Winery On The Gruene are 0
Informations about the Winery On The Gruene
The Winery On The Gruene is one of of the world's greatest estates. It offers 14 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.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
