Winery TessierSoul Love Rosé
Pink wine
This wine is a blend of 3 varietals which are the Mourvèdre, the Riesling and the Trousseau.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Soul Love Rosé of Winery Tessier in the region of California often reveals types of flavors of red fruit, tropical fruit.
Food and wine pairings with Soul Love Rosé
Pairings that work perfectly with Soul Love Rosé
Original food and wine pairings with Soul Love Rosé
The Soul Love Rosé of Winery Tessier matches generally quite well with dishes of beef, pork or rich fish (salmon, tuna etc) such as recipes of autumn leaves, very simple spaghetti carbonara or salmon steaks with cream sauce.
Details and technical informations about Winery Tessier's Soul Love Rosé.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Soul Love Rosé from Winery Tessier are 2019, 0
Informations about the Winery Tessier
The Winery Tessier is one of of the world's greatest estates. It offers 18 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: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
