Winery Baron de LussonVin Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Vin Rosé of the Winery Baron de Lusson is in the top 30 of wines of Vin de France.
Food and wine pairings with Vin Rosé
Pairings that work perfectly with Vin Rosé
Original food and wine pairings with Vin Rosé
The Vin Rosé of Winery Baron de Lusson matches generally quite well with dishes of beef, lamb or spicy food such as recipes of adapted vietnamese fondue, lamb tagine with honey and onions or keftas tajine with eggs.
Details and technical informations about Winery Baron de Lusson's Vin Rosé.
Discover the grape variety: Muskat Oliver
Obtained in Hungary in 1930 by Pal Kocsis by crossing the pozsonyi fehér (pressburger or white presbourg) and the pearl of Csaba. This double-ended variety is found in Hungary, Ukraine, Russia, the Slovak Republic (small Carpathians), the Czech Republic (Moravia), etc. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Vin Rosé from Winery Baron de Lusson are 2019, 2016
Informations about the Winery Baron de Lusson
The Winery Baron de Lusson is one of of the world's greatest estates. It offers 9 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
