Winery R. Stuart & CoBrut Rosé d'Or
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Brut Rosé d'Or of Winery R. Stuart & Co in the region of Oregon often reveals types of flavors of vegetal.
Food and wine pairings with Brut Rosé d'Or
Pairings that work perfectly with Brut Rosé d'Or
Original food and wine pairings with Brut Rosé d'Or
The Brut Rosé d'Or of Winery R. Stuart & Co matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of tête de veau sauce moi, basque chicken with chorizo or wild boar leg of 7 hours.
Details and technical informations about Winery R. Stuart & Co's Brut Rosé d'Or.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Brut Rosé d'Or from Winery R. Stuart & Co are 0
Informations about the Winery R. Stuart & Co
The Winery R. Stuart & Co is one of of the world's great estates. It offers 26 wines for sale in the of Oregon to come and discover on site or to buy online.
The wine region of Oregon
American benchmark for fresh, elegant Pinot Noir. Fine, silky reds with signature notes of red cherry, raspberry, wild strawberry, undergrowth and spice, delicate tannins and taut freshness — the closest style to Burgundy outside France. Iconic Willamette Valley on volcanic (Jory) and marine soils. Also precise, mineral Chardonnay, ample Pinot Gris (pear, honey), taut Riesling.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
