Winery CoatesLa Petite Cuvée
Sparkling wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with La Petite Cuvée
Pairings that work perfectly with La Petite Cuvée
Original food and wine pairings with La Petite Cuvée
The La Petite Cuvée of Winery Coates matches generally quite well with dishes of beef, lamb or spicy food such as recipes of braised beef with guinness, lamb crumble with oregano and feta cheese or pakistani rice (biryani).
Details and technical informations about Winery Coates's La Petite Cuvée.
Discover the grape variety: Bogdanusa
This grape variety was formerly cultivated in Croatia, more precisely on the island of Hvar in southern Dalmatia. In France, it is practically unknown.
Last vintages of this wine
The best vintages of La Petite Cuvée from Winery Coates are 0
Informations about the Winery Coates
The Winery Coates is one of of the world's great estates. It offers 32 wines for sale in the of Adelaide Hills to come and discover on site or to buy online.
The wine region of Adelaide Hills
The wine region of Adelaide Hills is located in the region of Mount Lofty Ranges of Australie du Sud of Australia. We currently count 491 estates and châteaux in the of Adelaide Hills, producing 1814 different wines in conventional, organic and biodynamic agriculture. The wines of Adelaide Hills go well with generally quite well with dishes .
The wine region of Australie du Sud
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
