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Rosè Wine

The name of the Molinara grapes derives from the large amount of bloom that covers the berries. Bloom is nothing more than a particularly waxy substance that covers fruits and leaves and is produced as a protective layer by the epidermis of plants. It protects the plant from harmful ultraviolet rays and prevents excessive dehydration.

The bloom is particularly visible on the skins of grape berries, or on the leaves of many succulents. At sight it appears as a more or less thin, opaque and whitish layer. A sort of whitish dusting, a biological wax, which covers the grapes. Molinara grapes have a very large amount on the berries, so much so that they seem to be covered with white flour. Hence the curious denomination that declines, very often in Mulinara or grape del Mulino.

Molinara Veneto: mineral notes and a fresh and fruity scent

Molinara grapes are mainly present in the Veneto region and have been officially registered in the national catalog of vine varieties since 1970. Nationally, the area dedicated to the cultivation of this vine amounts to 595 ha.

When Molinara is vinified alone, it produces a very delicate cherry red wine with a fresh and fruity aroma. The notes in evidence are those of berries. The resulting product has a light body, with limited alcohol and acidity and, as we have said, a marked flavor. The peculiarity of Veronese rosé wine lies entirely in the fermentation of Molinara grapes. This phase is in fact done exclusively with only the must without the skins. The result is a beautiful rosé wine, which never becomes bright red.

When to taste a Molinara Veneto

Each dish has its own wine. Each dish must be paired with a specific wine that must be served at the correct temperature. The importance recognized today in cooking requires an appreciable combination of wine for each dish served on the table. The Veneto molinara is no exception, deriving from the incomparable Molinara grape.

Beyond personal taste, there are some basic considerations, to be evaluated, in choosing a wine to pair with a food. It is important to decipher the components and characteristics of a wine, before being able to wisely combine it with a dish. Once the dominant flavors of wine and food have been identified and established, it is then necessary to establish whether the wine to be paired should enhance or mitigate these predominant aspects. The suggestion is to always seek a certain balance in the combination.

The functioning mechanism of the sense of taste allows the brain to perceive the various flavors, bite after bite. Each time, however, the signal is increasingly weaker, consequently that dish is appreciated less and less. A correctly executed wine pairing allows you to “perfectly clean” your mouth, combining perfectly with food so that each bite is as good as the first one.

Veronese rosé wine, being a fresh and light summer wine, goes very well with delicate dishes, such as fish, soups and appetizers. It is a soft, spicy wine with a bitter note in the finish. It has an intense and fragrant, floral and fruity aroma that goes perfectly with lean appetizers based on fish or chicken. Good persistence, to be served at temperatures between 11 ° and 16 ° C.

Leggi di Più

Rosè Wine

Molinara Veneto