Winery Vardarska DolinaPoesia Pinot Rose
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Poesia Pinot Rose
Pairings that work perfectly with Poesia Pinot Rose
Original food and wine pairings with Poesia Pinot Rose
The Poesia Pinot Rose of Winery Vardarska Dolina matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of pork tenderloin with chorizo and peppers, stuffed round zucchini or duck breast with spices, roasted figs with honey and port.
Details and technical informations about Winery Vardarska Dolina's Poesia Pinot Rose.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Winery Vardarska Dolina
The Winery Vardarska Dolina is one of of the world's greatest estates. It offers 7 wines for sale in the of Povardarie to come and discover on site or to buy online.
The wine region of Povardarie
The Republic of NorthMacedonia">Macedonia is a country located in the heart of the Balkan Peninsula in Southeastern Europe. It is quite distinct from modern Greek Macedonia, with which it shares a border of over 160 kilometres (100 miles). The wine industry is dominated by red wines. Production is centered on two indigenous Grape varieties (Vranac and Kratosija), as well as a few international varieties such as the ubiquitous Bordeaux varieties Cabernet Sauvignon and Merlot.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
