Winery AkaruaBrut Rosé
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Brut Rosé of Winery Akarua in the region of South Island often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of tree fruit, citrus fruit or red fruit.
Food and wine pairings with Brut Rosé
Pairings that work perfectly with Brut Rosé
Original food and wine pairings with Brut Rosé
The Brut Rosé of Winery Akarua matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of roast veal with milk and rosemary, pulled pork (us pulled pork ) or aiguillette of duck with honey.
Details and technical informations about Winery Akarua's Brut Rosé.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Brut Rosé from Winery Akarua are 0
Informations about the Winery Akarua
The Winery Akarua is one of of the world's greatest estates. It offers 23 wines for sale in the of Central Otago to come and discover on site or to buy online.
The wine region of Central Otago
The world's southernmost vineyard, jewel of New Zealand Pinot Noir. Intense, deep reds with signature notes of black cherry, ripe plum, violet, wild thyme and sweet spices, velvety tannins and a freshness kept taut by cold nights — a fleshy, sun-soaked style. Also ample Pinot Gris (pear, honey), dry and off-dry Riesling with lively citrus, precise Chardonnay. Vineyards between 200-450 m on schist soils, continental climate.
The wine region of South Island
New Zealand's southern island, cradle of the country's great wines. Sauvignon Blanc signature in Marlborough (~80% of national vineyard): explosive and tropical with grapefruit, passion fruit, boxwood, cut grass and mineral touch — global benchmark. Pinot Noir star in Central Otago (among the most southerly) and Waipara: airy with cherry, raspberry, undergrowth, thyme. Taut Riesling, precise Chardonnay, floral Pinot Gris.
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.
