Winery Du ToitskloofRosé
Pink wine
This wine is a blend of 2 varietals which are the Chenin blanc and the Pinotage.
This wine generally goes well with fruity desserts, poultry or lean fish.
Food and wine pairings with Rosé
Pairings that work perfectly with Rosé
Original food and wine pairings with Rosé
The Rosé of Winery Du Toitskloof matches generally quite well with dishes of game (deer, venison), shellfish or poultry such as recipes of duck breast with red fruits, marco polo salad or mediterranean cake with parmesan and coppa gratin.
Details and technical informations about Winery Du Toitskloof's Rosé.
Discover the grape variety: Chenin blanc
It most certainly originates from the Anjou region and is registered in the official catalogue of wine grape varieties on the A1 list. It can also be found in South Africa, Australia, Argentina, Chile, the United States (California), New Zealand, etc. It is said to be a descendant of Savagnin and to have sauvignonasse as its second parent (Jean-Michel Boursiquot 2019). On the other hand, Chenin blanc is the half-brother of verdelho and sauvignon blanc and is the father of colombard.
Last vintages of this wine
The best vintages of Rosé from Winery Du Toitskloof are 0
Informations about the Winery Du Toitskloof
The Winery Du Toitskloof is one of of the world's great estates. It offers 58 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
