Winery Echo FallsWhite Grenache Rosé
Pink wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with White Grenache Rosé
Pairings that work perfectly with White Grenache Rosé
Original food and wine pairings with White Grenache Rosé
The White Grenache Rosé of Winery Echo Falls matches generally quite well with dishes of beef or mature and hard cheese such as recipes of sweet and sour turkish dumpling soup (eksili köfte) or pasta with lemon and comté cheese.
Details and technical informations about Winery Echo Falls's White Grenache Rosé.
Discover the grape variety: Danlas
Danlas blanc is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. It should be noted that this variety can also be used for the elaboration of eaux de vie. The white Danlas can be found cultivated in the following vineyards: South-West, Cognac, Bordeaux, Rhône Valley, Languedoc & Roussillon, Provence & Corsica.
Last vintages of this wine
The best vintages of White Grenache Rosé from Winery Echo Falls are 2015, 2013, 0, 2014
Informations about the Winery Echo Falls
The Winery Echo Falls is one of of the world's great estates. It offers 21 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
