Bodega KieningerRosara 7 Vin Rosado
Pink wine
This wine generally goes well with blue cheese, pork or lamb.
Food and wine pairings with Rosara 7 Vin Rosado
Pairings that work perfectly with Rosara 7 Vin Rosado
Original food and wine pairings with Rosara 7 Vin Rosado
The Rosara 7 Vin Rosado of Bodega Kieninger matches generally quite well with dishes of lamb, pork or mature and hard cheese such as recipes of lamb curl, guinea fowl with cabbage or shepherd's pie and leek fondue.
Details and technical informations about Bodega Kieninger's Rosara 7 Vin Rosado.
Discover the grape variety: Zweigelt
Supple and fruity reds with a vivid ruby colour, soft tannins and snappy acidity, with aromas of sour cherry, raspberry, red plum and gentle spices. Made as easy-drinking young reds and as more structured, oak-aged cellar wines. The most planted red variety in Austria (Burgenland, Carnuntum, Neusiedlersee), created in 1922 by Friedrich Zweigelt in Klosterneuburg, a cross of saint laurent × blaufränkisch.
Last vintages of this wine
The best vintages of Rosara 7 Vin Rosado from Bodega Kieninger are 0, 2017
Informations about the Bodega Kieninger
The Bodega Kieninger is one of of the world's greatest estates. It offers 11 wines for sale in the of Sierras de Málaga to come and discover on site or to buy online.
The wine region of Sierras de Málaga
Andalusian DO for dry still wines, altitude vineyards up to 1,000 m (Serranía de Ronda), Mediterranean climate with marked microclimates. Romé signature in fruity indigenous red (cherry, raspberry, herbs), supple Tempranillo (plum, cherry, tobacco), peppery deep Syrah, firm Cabernet (blackcurrant, cedar), juicy Garnacha, dense Petit Verdot. Floral Moscatel, ample Pedro Ximénez, bright indigenous Doradilla in whites. Solar, precise altitude wines.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Tired
Wine that is too old, faded or has suffered from handling such as racking or bottling. In the first case it is too late, in the second case the wine must be put to rest for a few weeks in the cellar.
