Winery AmadeusZinfandel Dark Roze
Pink wine
This wine generally goes well with beef, lamb or goat cheese.
Food and wine pairings with Zinfandel Dark Roze
Pairings that work perfectly with Zinfandel Dark Roze
Original food and wine pairings with Zinfandel Dark Roze
The Zinfandel Dark Roze of Winery Amadeus matches generally quite well with dishes of beef, lamb or goat cheese such as recipes of stuffed zucchini, crusted lamb fillets with sweet spices or potato, coppa and goat cheese gratin.
Details and technical informations about Winery Amadeus's Zinfandel Dark Roze.
Discover the grape variety: Zinfandel
From Croatia where it is called crljenak kastelanski or pribidrag. According to genetic analyses carried out by Professor Carole Meredith of California University in Davis (United States), it is related to the Croatian plavac mali and Zinfandel. It is also found in South Africa, New Zealand, Chile, Brazil, Germany, Bulgaria, Albania, Italy under the name of Primitivo, Malta, Greece, Portugal and to some extent in Croatia. In the United States (California), it is one of the most widely planted grape varieties, having been introduced in the 1830s well before Primitivo. In France, it is registered in the official catalogue of vine varieties on the A1 list under the name Primitivo.
Last vintages of this wine
The best vintages of Zinfandel Dark Roze from Winery Amadeus are 2017, 0
Informations about the Winery Amadeus
The Winery Amadeus is one of of the world's great estates. It offers 16 wines for sale in the of Aegean to come and discover on site or to buy online.
The wine region of Aegean
The Aegean wine region Lies in the western Part of Turkey, on the end of the Anatolian peninsula, facing the Aegean Sea and the Greek Islands. It accounts for over half of all wine produced in the country. The Climate is typically Mediterranean with hot summers and mild winters. Coastal vineyards are often at an altitude of around 150 meters, and have the most pronounced maritime influences.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
