Winery Minkov BrothersLe Photographe Rosé
Pink wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Le Photographe Rosé
Pairings that work perfectly with Le Photographe Rosé
Original food and wine pairings with Le Photographe Rosé
The Le Photographe Rosé of Winery Minkov Brothers matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of cicadas at the chib, sloth pork loin or quick duck breast with honey.
Details and technical informations about Winery Minkov Brothers's Le Photographe Rosé.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Le Photographe Rosé from Winery Minkov Brothers are 2014, 2015, 2012, 0 and 2016.
Informations about the Winery Minkov Brothers
The Winery Minkov Brothers is one of of the world's great estates. It offers 54 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
