Winery Gonzalo GonzaloPink Kong Rosé
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Pink Kong Rosé of Winery Gonzalo Gonzalo in the region of Rioja often reveals types of flavors of spices, red fruit.
Food and wine pairings with Pink Kong Rosé
Pairings that work perfectly with Pink Kong Rosé
Original food and wine pairings with Pink Kong Rosé
The Pink Kong Rosé of Winery Gonzalo Gonzalo matches generally quite well with dishes of beef, lamb or pork such as recipes of navarin of the sea da gigi, oriental lamb skewers or paupiettes with tomato sauce.
Details and technical informations about Winery Gonzalo Gonzalo's Pink Kong Rosé.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Pink Kong Rosé from Winery Gonzalo Gonzalo are 2015, 0, 2017
Informations about the Winery Gonzalo Gonzalo
The Winery Gonzalo Gonzalo is one of of the world's greatest estates. It offers 3 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
