Winery Moothi EstateMudgee Rocky Waterhole Road Rose
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Mudgee Rocky Waterhole Road Rose
Pairings that work perfectly with Mudgee Rocky Waterhole Road Rose
Original food and wine pairings with Mudgee Rocky Waterhole Road Rose
The Mudgee Rocky Waterhole Road Rose of Winery Moothi Estate matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef miroton, marielle's lamb and eggplant parmentier or tunisian tagine.
Details and technical informations about Winery Moothi Estate's Mudgee Rocky Waterhole Road Rose.
Discover the grape variety: Barbera blanche
An ancient grape variety that has been cultivated for a long time in the Italian Piedmont, now less and less planted, and practically unknown in France as in all other wine-producing countries. Note that it is not related to Barbera Nero.
Last vintages of this wine
The best vintages of Mudgee Rocky Waterhole Road Rose from Winery Moothi Estate are 0
Informations about the Winery Moothi Estate
The Winery Moothi Estate is one of of the world's greatest estates. It offers 9 wines for sale in the of Nouvelle-Galles du Sud to come and discover on site or to buy online.
The wine region of Nouvelle-Galles du Sud
The NewSouthWales wine appellation is made up of 16 different regions and covers approximately 810,000 square kilometres (312,000 square miles). This is the Size of the state of New South Wales, one of the six that make up the federal Commonwealth of Australia. Although it is one of the smallest Australian states geographically, it has been the most populous since the first European settlements in the 18th century. The South East Australia GI area is the largest in Australia and can include any wine produced in New South Wales as well as Victoria, Tasmania and Parts of South Australia.
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.
