Winery Centennial VineyardsSingle Vineyard Rosé
Pink wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Single Vineyard Rosé
Pairings that work perfectly with Single Vineyard Rosé
Original food and wine pairings with Single Vineyard Rosé
The Single Vineyard Rosé of Winery Centennial Vineyards matches generally quite well with dishes of beef, lamb or spicy food such as recipes of puchero, saddle of lamb stuffed with chicken breast and basil or stuffed squid in the sétoise sauce.
Details and technical informations about Winery Centennial Vineyards's Single Vineyard 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.
Informations about the Winery Centennial Vineyards
The Winery Centennial Vineyards is one of of the world's great estates. It offers 82 wines for sale in the of Nouvelle-Galles du Sud to come and discover on site or to buy online.
The wine region of Nouvelle-Galles du Sud
The NewSouthWales wine appellation is made up of 16 different regions and covers approximately 810,000 square kilometres (312,000 square miles). This is the Size of the state of New South Wales, one of the six that make up the federal Commonwealth of Australia. Although it is one of the smallest Australian states geographically, it has been the most populous since the first European settlements in the 18th century. The South East Australia GI area is the largest in Australia and can include any wine produced in New South Wales as well as Victoria, Tasmania and Parts of South Australia.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
