Winery TheophanousEleni Shiraz - Mataro Dry Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Eleni Shiraz - Mataro Dry Rosé
Pairings that work perfectly with Eleni Shiraz - Mataro Dry Rosé
Original food and wine pairings with Eleni Shiraz - Mataro Dry Rosé
The Eleni Shiraz - Mataro Dry Rosé of Winery Theophanous matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tagliata with truffle oil, dad's lamb mouse or thai green curry.
Details and technical informations about Winery Theophanous's Eleni Shiraz - Mataro Dry Rosé.
Discover the grape variety: Suffolk red
Interspecific crossing between the fredonia or early concord and the black monukka - the latter also being called russian seedless or black kischmish - obtained in 1935 by John Einset (1915/1981) at the Agricultural Experimental Station of the State of New-York (United States) ... practically unknown in France except for amateur gardeners, registered however in the Official Catalogue of the varieties of grapevine of table A2 list. Note that it has concord and isabelle as parents.
Last vintages of this wine
The best vintages of Eleni Shiraz - Mataro Dry Rosé from Winery Theophanous are 0
Informations about the Winery Theophanous
The Winery Theophanous is one of of the world's greatest estates. It offers 3 wines for sale in the of Paphos to come and discover on site or to buy online.
The wine region of Paphos
The wine region of Paphos of Cyprus. Wineries and vineyards like the Domaine Vasilikon or the Kolios Winery produce mainly wines red, white and pink. The most planted grape varieties in the region of Paphos are Cabernet-Sauvignon, Chardonnay and Merlot, they are then used in wines in blends or as a single variety. On the nose of Paphos often reveals types of flavors of cherry, pear or peach and sometimes also flavors of green apple, lime or minerality.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
