Château GolanGeshem Royal Reserve Rosé
Pink wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Geshem Royal Reserve Rosé of Château Golan in the region of Galilee often reveals types of flavors of non oak, earth or oak and sometimes also flavors of tree fruit, spices or citrus fruit.
Food and wine pairings with Geshem Royal Reserve Rosé
Pairings that work perfectly with Geshem Royal Reserve Rosé
Original food and wine pairings with Geshem Royal Reserve Rosé
The Geshem Royal Reserve Rosé of Château Golan matches generally quite well with dishes of beef, lamb or pork such as recipes of beef and spice stuffed peppers, rack of lamb with antiboise sauce or beef bourguignon with cookéo.
Details and technical informations about Château Golan's Geshem Royal Reserve Rosé.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Geshem Royal Reserve Rosé from Château Golan are 2012, 2016, 2019, 2018 and 2014.
Informations about the Château Golan
The Château Golan is one of of the world's greatest estates. It offers 19 wines for sale in the of Galilee to come and discover on site or to buy online.
The wine region of Galilee
Israel's wine heartland in the north, a benchmark quality zone. Powerful, structured reds with signature notes of ripe blackcurrant, blackberry, dark chocolate, herbes de Provence and spices, firm tannins and a sun-soaked palate. Dominant international grapes: dense Cabernet Sauvignon, round Merlot, peppery Syrah and colourful Petit Verdot. Round Chardonnay and lively Sauvignon Blanc whites.
The word of the wine: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
