Winery Lewis VineyardHill Country Rosé
Pink wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Hill Country Rosé
Pairings that work perfectly with Hill Country Rosé
Original food and wine pairings with Hill Country Rosé
The Hill Country Rosé of Winery Lewis Vineyard matches generally quite well with dishes of beef or mature and hard cheese such as recipes of stuffed beef rolls or casserole egg with saint-nectaire cheese.
Details and technical informations about Winery Lewis Vineyard's Hill Country 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.
Last vintages of this wine
The best vintages of Hill Country Rosé from Winery Lewis Vineyard are 2017, 0
Informations about the Winery Lewis Vineyard
The Winery Lewis Vineyard is one of of the world's great estates. It offers 42 wines for sale in the of Texas to come and discover on site or to buy online.
The wine region of Texas
Texas is the largest state in the United States of America and one of the most productive viticultural states. Covering 696,000 km² (268,000 square miles) between latitudes 25-36°N, this hot, Dry state is home to a range of mesoclimates suitable for viticulture in the deserts, mountains, lakes and plains of Texas. The main Grape varieties grown in Texas are Cabernet Sauvignon, Chardonnay, Chenin Blanc and (despite the hot conditions) Sauvignon Blanc. Generally speaking, Texas viticulture is divided into three main regions: NorthCentral, Southeast and Trans-Pecos.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
