Winery BlushmoreRosé Zinfandel
Pink wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Rosé Zinfandel
Pairings that work perfectly with Rosé Zinfandel
Original food and wine pairings with Rosé Zinfandel
The Rosé Zinfandel of Winery Blushmore matches generally quite well with dishes of beef, lamb or poultry such as recipes of beef luc lake, couscous merguez or fried squid.
Details and technical informations about Winery Blushmore's Rosé Zinfandel.
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 Rosé Zinfandel from Winery Blushmore are 0, 2012
Informations about the Winery Blushmore
The Winery Blushmore is one of of the world's greatest estates. It offers 1 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
