Winery Zin AlleyNerelli After Hours
Sweet wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Nerelli After Hours of Winery Zin Alley in the region of California often reveals types of flavors of earth, tree fruit.
Food and wine pairings with Nerelli After Hours
Pairings that work perfectly with Nerelli After Hours
Original food and wine pairings with Nerelli After Hours
The Nerelli After Hours of Winery Zin Alley matches generally quite well with dishes of beef, lamb or spicy food such as recipes of boeuf lôc lac (cambodia), oriental lamb skewers or indian style coral lentils.
Details and technical informations about Winery Zin Alley's Nerelli After Hours.
Discover the grape variety: Zinfandel
Generous, high-alcohol reds with a dark robe and indulgent palate, showing aromas of stewed blackberry, raspberry, black pepper, liquorice, cinnamon and cooked fruit. Also vinified as a popular sweet rosé (White Zinfandel). Star of California (Lodi, Sonoma, Dry Creek Valley, Paso Robles) with sought-after century-old vines. Identical to Italian Primitivo and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Nerelli After Hours from Winery Zin Alley are 2009, 0
Informations about the Winery Zin Alley
The Winery Zin Alley is one of of the world's greatest estates. It offers 4 wines for sale in the of Santa Maria Valley to come and discover on site or to buy online.
The wine region of Santa Maria Valley
First AVA of Santa Barbara (1981) on an east-west valley swept by Pacific winds: signature Pinot Noir dominant as king red with herbaceous, savoury notes and lifted red fruits, fine acidity and silky tannins. Energetic Chardonnay with tropical and floral aromas, king whites (a third of production). Also Rhône Syrah and Viognier, confidential Grenache and Marsanne. Very cool climate over a long season, a Burgundian and northern-Rhône identity.
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: Côte des Bar
This is the name given to the vineyards of the Aube, which are closer to Burgundy, and some of the wines produced here bear witness to this proximity. The pinot noir dominates, the meunier is practically absent. Two crus have become references: Riceys, where a rosé without bubbles is also produced, and Montgueux near Troyes, renowned for its Chardonnay.
