Rivesaltes is an appellation for the historic Sweet wines of eastern Roussillon, in the DeepSouth of France. The natural sweet wines produced in this region have been revered since at least the 14th century. The technique used to make them is one of many techniques used for sweet wines. Unlike botrytized wines or ice wines, natural sweet wines are made by Mutage, a process that involves stopping the Fermentation of the must while a high level of natural sweetness remains.
With their high levels of residual sugar (at least 100 g/l) and Alcohol (between 15 and 17% ABV), these wines are sweet and relatively viscous. Understandably, Rivesaltes wines are often confused with Muscat de Rivesaltes wines, which are similar in style and come from the same region. The main difference is that Muscat de Rivesaltes is made from Muscat Grapes, whereas Rivesaltes is made from Grenache in all three forms (Black, White and Grey). Rivesaltes wines are produced in several forms, which are Distinguished by their colours (the result of the grape varieties and the ageing processes used to make them).
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
wines from the region of Rivesaltes go well with generally quite well with dishes of pasta, vegetarian or poultry such as recipes of salmon and spinach lasagna, nanie's diced ham quiche or lemongrass chicken.
On the nose in the region of Rivesaltes often reveals types of flavors of non oak, chestnut or microbio.
