Winery SolabalMunarrate Rosado
Pink wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Munarrate Rosado
Pairings that work perfectly with Munarrate Rosado
Original food and wine pairings with Munarrate Rosado
The Munarrate Rosado of Winery Solabal matches generally quite well with dishes of beef, lamb or pork such as recipes of roast beef with garlic, lamb tagine with figs or stuffed peppers.
Details and technical informations about Winery Solabal's Munarrate Rosado.
Discover the grape variety: Dawn seedless
Seedless table grape with long bunches and elongated golden berries, thin skin and crunchy flesh, with a neutral sweet flavour. Early ripening. Rarely vinified. Grown in California, Australia and Chile for export markets, prized for its attractive appearance, pleasant flavour and good cold-storage shelf life. American white seedless table grape variety, obtained by crossing for fresh consumption.
Last vintages of this wine
The best vintages of Munarrate Rosado from Winery Solabal are 0, 2015, 2014
Informations about the Winery Solabal
The Winery Solabal is one of of the world's greatest estates. It offers 10 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
