Winery Zio PorcoPorcosporco Dirty Tasty Juice Rosato
Pink wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Porcosporco Dirty Tasty Juice Rosato
Pairings that work perfectly with Porcosporco Dirty Tasty Juice Rosato
Original food and wine pairings with Porcosporco Dirty Tasty Juice Rosato
The Porcosporco Dirty Tasty Juice Rosato of Winery Zio Porco matches generally quite well with dishes of beef, lamb or veal such as recipes of feijoada ( portuguese cassoulet ), lamb parmentine with eggplant and spices or very soft beef bourguignon.
Details and technical informations about Winery Zio Porco's Porcosporco Dirty Tasty Juice Rosato.
Discover the grape variety: Marzemino
A very old variety grown in northern Italy and recently in Sardinia. It can also be found in Greece, New Zealand, etc. In France it is practically unknown. It is most certainly related to Teroldego and Refosco dal Pedunculo Rosso and is said to be the brother of Lagrein, all three Italian varieties. It is also related to completer.
Last vintages of this wine
The best vintages of Porcosporco Dirty Tasty Juice Rosato from Winery Zio Porco are 2016, 2013, 0, 2014
Informations about the Winery Zio Porco
The Winery Zio Porco is one of of the world's greatest estates. It offers 15 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
