Winery Richards Wine CompanyWild Irish Rose Red
Red wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Wine flavors and olphactive analysis
Food and wine pairings with Wild Irish Rose Red
Pairings that work perfectly with Wild Irish Rose Red
Original food and wine pairings with Wild Irish Rose Red
The Wild Irish Rose Red of Winery Richards Wine Company matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of very simple spaghetti carbonara, irish tartiflette or pizza mascarpone tomato ham comté.
Details and technical informations about Winery Richards Wine Company's Wild Irish Rose Red.
Discover the grape variety: Rondinella
Its origin is not very precise, it has been cultivated for a very long time in northern Italy, ... . It can be found in Argentina, ... in France it is almost unknown. It would have a link of relationship with the garganega, the refosco dal peduncolo rosso and the corvina.
Last vintages of this wine
The best vintages of Wild Irish Rose Red from Winery Richards Wine Company are 0
Informations about the Winery Richards Wine Company
The Winery Richards Wine Company is one of of the world's greatest estates. It offers 2 wines for sale in the of Finger Lakes to come and discover on site or to buy online.
The wine region of Finger Lakes
The wine region of Finger Lakes is located in the region of New York of United States. We currently count 165 estates and châteaux in the of Finger Lakes, producing 1354 different wines in conventional, organic and biodynamic agriculture. The wines of Finger Lakes go well with generally quite well with dishes .
The wine region of New York
New York may not be particularly famous for its wines, but the state is home to a significant number of vineyards and wineries. It ranks third among U. S. wine-producing states in terms of Volume produced, surpassed only by Washington State and of course California.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
