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 american style beef marinade, stuffed pumpkin or tomato, zucchini and tuna flan.
Details and technical informations about Winery Tessier's Soul Love Rosé.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
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
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
