Winery Put a Cork In ItRosé Rock
Pink wine
This wine generally goes well with beef and game (deer, venison).
The Rosé Rock of the Winery Put a Cork In It is in the top 20 of wines of California.
Food and wine pairings with Rosé Rock
Pairings that work perfectly with Rosé Rock
Original food and wine pairings with Rosé Rock
The Rosé Rock of Winery Put a Cork In It matches generally quite well with dishes of beef or game (deer, venison) such as recipes of quick beef bourguignon or autumn pumpkin pie.
Details and technical informations about Winery Put a Cork In It's Rosé Rock.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Rosé Rock from Winery Put a Cork In It are 0
Informations about the Winery Put a Cork In It
The Winery Put a Cork In It is one of of the world's greatest estates. It offers 12 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
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.
