Winery GuaspariRosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Rosé of the Winery Guaspari is in the top 10 of wines of Sao Paulo.
Wine flavors and olphactive analysis
On the nose the Rosé of Winery Guaspari in the region of Sao Paulo often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.
Food and wine pairings with Rosé
Pairings that work perfectly with Rosé
Original food and wine pairings with Rosé
The Rosé of Winery Guaspari matches generally quite well with dishes of beef, lamb or spicy food such as recipes of venison stew to be prepared the day before, tanjia (lamb shoulder confit) or chicken curry with coconut milk and cashew nuts.
Details and technical informations about Winery Guaspari's Rosé.
Discover the grape variety: Rosé du Var
Rosé du Var rosé is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Rosé du Var rosé can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Rosé from Winery Guaspari are 2019, 2018, 2017, 0 and 2016.
Informations about the Winery Guaspari
The Winery Guaspari is one of of the world's great estates. It offers 12 wines for sale in the of Sao Paulo to come and discover on site or to buy online.
The wine region of Sao Paulo
Brazil is the largest country in South America and the fifth-largest in the world. It has a sizable wine industry, but is probably best known in global markets for spirits, and in particular Cachaça. With roughly 83,000 hectares (205,000 acres) of Vineyard">Vineyard, it ranks just behind its near-neighbors Argentina and Chile in terms of acreage under vine. Only a small proportion (about 10 percent) of these acres are planted with Vitis vinifera vines, however this large acreage does not translate into large volumes of quality wine.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
