Winery LevoFlowxrs Rosé
Pink wine
This wine is a blend of 2 varietals which are the Mourvèdre and the Roussanne.
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Flowxrs Rosé
Pairings that work perfectly with Flowxrs Rosé
Original food and wine pairings with Flowxrs Rosé
The Flowxrs Rosé of Winery Levo matches generally quite well with dishes of beef or mature and hard cheese such as recipes of pasta al forno (baked pasta) or magic wrap with steak and cheese.
Details and technical informations about Winery Levo's Flowxrs Rosé.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. 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 medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Levo
The Winery Levo is one of of the world's great estates. It offers 34 wines for sale in the of Santa Barbara County to come and discover on site or to buy online.
The wine region of Santa Barbara County
The wine region of Santa Barbara County is located in the region of Central Coast of California of United States. We currently count 443 estates and châteaux in the of Santa Barbara County, producing 1259 different wines in conventional, organic and biodynamic agriculture. The wines of Santa Barbara County go well with generally quite well with dishes .
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
