Winery Peter LehmannWildcard Rosé
Pink wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Wildcard Rosé
Pairings that work perfectly with Wildcard Rosé
Original food and wine pairings with Wildcard Rosé
The Wildcard Rosé of Winery Peter Lehmann matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of oven roasted rabbit that cooks itself!, salmon koulibiac or stuffed eggplant bonifacian style.
Details and technical informations about Winery Peter Lehmann's Wildcard Rosé.
Discover the grape variety: Petit Manseng
Petit Manseng is a white grape variety of Pyrenean origin. Its small berries have a hard, well-ventilated skin, which allows Petit Manseng to resist grey rot. On the other hand, this variety is very sensitive to noble rot, which concentrates the aromas and makes it possible to produce remarkable sweet wines with flavours of exotic fruits, grapefruit, honey, gingerbread, etc. Rich in alcohol and acidity, these wines are very well balanced and very fine. petit manseng also produces fruity dry white wines. It is also used in the AOC Béarn, Jurançon, Pacherenc-du-Vic-Bilh, Tursan...
Informations about the Winery Peter Lehmann
The Winery Peter Lehmann is one of wineries to follow in Australie du Sud.. It offers 178 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
