Winery LaBelleRosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Rosé of the Winery LaBelle is in the top 50 of wines of New Hampshire.
Food and wine pairings with Rosé
Pairings that work perfectly with Rosé
Original food and wine pairings with Rosé
The Rosé of Winery LaBelle matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef with panang curry (red curry), lamb tagine with apricots (morocco) or kefta.
Details and technical informations about Winery LaBelle's Rosé.
Discover the grape variety: Millot Léon
Interspecific crossing between the 101-14 Millardet and Grasset (vitis riparia X vitis rupestris) and the goldriesling obtained by Eugène Kühlmann (1858-1932) around 1911 and marketed around 1921. With these same parents, he obtained among others the Maréchal Foch. Léon Millot is still found in Canada, the United States, Switzerland, Germany, Belgium, Denmark, Sweden, the Netherlands, Poland and England. In France, where it was grown for a long time in Alsace, it is no longer grown in the vineyards, although it is listed in the Official Catalogue of Vine Varieties, list A.
Informations about the Winery LaBelle
The Winery LaBelle is one of of the world's great estates. It offers 22 wines for sale in the of New Hampshire to come and discover on site or to buy online.
The wine region of New Hampshire
New Hampshire is a small state in the far northeastern United States, bordering Maine, Vermont and Canada. New Hampshire's wine industry is still in its infancy; the state's oldest winery was only established in 1994. The good news is that its early vintages are promising, and New Hampshire wines have won national and international awards in the early 21st century. The state is roughly rectangular in shape and covers 24,000 km² (9,300 square miles) between latitudes 42°N and 45°N, making it roughly equivalent to southern France.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
