Winery Kendall-JacksonGrand Reserve Rosé
Pink wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Grand Reserve Rosé of Winery Kendall-Jackson in the region of California often reveals types of flavors of tree fruit, red fruit.
Food and wine pairings with Grand Reserve Rosé
Pairings that work perfectly with Grand Reserve Rosé
Original food and wine pairings with Grand Reserve Rosé
The Grand Reserve Rosé of Winery Kendall-Jackson matches generally quite well with dishes of beef, veal or pork such as recipes of american fillet (belgian-style beef tartar), stuffed veal breast or rice with sausage meat and tomatoes.
Details and technical informations about Winery Kendall-Jackson's Grand Reserve Rosé.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Grand Reserve Rosé from Winery Kendall-Jackson are 2016, 2014, 2015, 2013 and 0.
Informations about the Winery Kendall-Jackson
The Winery Kendall-Jackson is one of of the world's great estates. It offers 131 wines for sale in the of Sonoma County to come and discover on site or to buy online.
The wine region of Sonoma County
Accessible, quality Californian mosaic north of San Francisco: signature Pinot Noir as king red on the cool side (Russian River, Sonoma Coast) — fine and silky with notes of cherry, raspberry, undergrowth and a spicy touch. Ample Chardonnay (apple, vanilla). Dense Cabernet Sauvignon in Alexander Valley (blackcurrant, cedar), spicy Zinfandel in Dry Creek (blackberry, pepper). 19 distinct AVAs, >60 grapes, foggy coast vs warm valleys.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
