Bodegas la RosaHereford White Blend
White wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Food and wine pairings with Hereford White Blend
Pairings that work perfectly with Hereford White Blend
Original food and wine pairings with Hereford White Blend
The Hereford White Blend of Bodegas la Rosa matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of scallops in coral sauce, fish soup from marseille by lucette or rice with milk.
Details and technical informations about Bodegas la Rosa's Hereford White Blend.
Discover the grape variety: Chenin blanc
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
Last vintages of this wine
The best vintages of Hereford White Blend from Bodegas la Rosa are 2015, 2013, 2017, 0 and 2014.
Informations about the Bodegas la Rosa
The Bodegas la Rosa is one of of the world's great estates. It offers 47 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
