Winery Carlo RossiZinfandel Reserve White
Pink wine
This wine is composed of 100% of the grape variety Zinfandel.
This wine generally goes well with beef, lamb or goat cheese.
Food and wine pairings with Zinfandel Reserve White
Pairings that work perfectly with Zinfandel Reserve White
Original food and wine pairings with Zinfandel Reserve White
The Zinfandel Reserve White of Winery Carlo Rossi matches generally quite well with dishes of beef, lamb or goat cheese such as recipes of spaghetti bolognese, leg of lamb in a herb crust with preserved vegetables or pasta gratin with strasbourg sausages.
Details and technical informations about Winery Carlo Rossi's Zinfandel Reserve White.
Discover the grape variety: Zinfandel
Generous, high-alcohol reds with a dark robe and indulgent palate, showing aromas of stewed blackberry, raspberry, black pepper, liquorice, cinnamon and cooked fruit. Also vinified as a popular sweet rosé (White Zinfandel). Star of California (Lodi, Sonoma, Dry Creek Valley, Paso Robles) with sought-after century-old vines. Identical to Italian Primitivo and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Zinfandel Reserve White from Winery Carlo Rossi are 0, 2008
Informations about the Winery Carlo Rossi
The Winery Carlo Rossi is one of of the world's great estates. It offers 41 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
