Winery I WinesJoie Petit Verdot Rosé
Pink wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Joie Petit Verdot Rosé
Pairings that work perfectly with Joie Petit Verdot Rosé
Original food and wine pairings with Joie Petit Verdot Rosé
The Joie Petit Verdot Rosé of Winery I Wines matches generally quite well with dishes of beef or mature and hard cheese such as recipes of express veal stew in a pressure cooker or gratin comtois.
Details and technical informations about Winery I Wines's Joie Petit Verdot Rosé.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Joie Petit Verdot Rosé from Winery I Wines are 0
Informations about the Winery I Wines
The Winery I Wines is one of of the world's great estates. It offers 19 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
