Winery Wine RouteWhite Zinfandel Rosé
Pink wine
This wine generally goes well with beef, lamb or goat cheese.
Food and wine pairings with White Zinfandel Rosé
Pairings that work perfectly with White Zinfandel Rosé
Original food and wine pairings with White Zinfandel Rosé
The White Zinfandel Rosé of Winery Wine Route matches generally quite well with dishes of beef, lamb or goat cheese such as recipes of melt-in-the-mouth pork tenderloin casserole, lamb tagine with honey and onions or endive and leek gratin.
Details and technical informations about Winery Wine Route's White Zinfandel Rosé.
Discover the grape variety: Zinfandel
Generous, high-alcohol reds with a dark robe and indulgent palate, showing aromas of stewed blackberry, raspberry, black pepper, liquorice, cinnamon and cooked fruit. Also vinified as a popular sweet rosé (White Zinfandel). Star of California (Lodi, Sonoma, Dry Creek Valley, Paso Robles) with sought-after century-old vines. Identical to Italian Primitivo and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of White Zinfandel Rosé from Winery Wine Route are 0
Informations about the Winery Wine Route
The Winery Wine Route is one of of the world's great estates. It offers 20 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
