Domaine WardyRosé du Printemps
Pink wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Rosé du Printemps
Pairings that work perfectly with Rosé du Printemps
Original food and wine pairings with Rosé du Printemps
The Rosé du Printemps of Domaine Wardy matches generally quite well with dishes of beef, lamb or spicy food such as recipes of monkfish armorican style, lamb meatballs with mint or chicken colombo (west indies).
Details and technical informations about Domaine Wardy's Rosé du Printemps.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Rosé du Printemps from Domaine Wardy are 2016, 2013
Informations about the Domaine Wardy
The Domaine Wardy is one of of the world's greatest estates. It offers 20 wines for sale in the of Bekaa Valley to come and discover on site or to buy online.
The wine region of Bekaa Valley
The Bekaa Valley is the heartland of modern Lebanese wine. Almost 90 percent of Lebanon's wine is made here, as is a respectable proportion of its Arak, the anise-flavored spirit that remains the nation's favorite alcoholic drink. The original Bekaa Valley Vineyards were planted with Cinsaut, which was subsequently joined by other French vine varieties. Most of these remain in Lebanon’s vinicultural makeup today: red Carignan, Grenache, Syrah, Mourvèdre, Cabernet Sauvignon and Merlot, and white Ugni Blanc, Clairette and Chardonnay.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
