Winery CarmenAperitif Rosé
Pink wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Aperitif Rosé
Pairings that work perfectly with Aperitif Rosé
Original food and wine pairings with Aperitif Rosé
The Aperitif Rosé of Winery Carmen matches generally quite well with dishes of beef, lamb or spicy food such as recipes of tournedos with foie gras, tajine of beef balls and merguez or scallops with coconut cream.
Details and technical informations about Winery Carmen's Aperitif Rosé.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Aperitif Rosé from Winery Carmen are 2018, 2017, 0, 2015 and 2020.
Informations about the Winery Carmen
The Winery Carmen is one of of the world's great estates. It offers 95 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
