Winery Baron MaximeFrench Rosé
Pink wine
This wine generally goes well with beef, game (deer, venison) or lamb.
Wine flavors and olphactive analysis
On the nose the French Rosé of Winery Baron Maxime in the region of Vin de France often reveals types of flavors of red fruit, strawberries or red fruit.
Food and wine pairings with French Rosé
Pairings that work perfectly with French Rosé
Original food and wine pairings with French Rosé
The French Rosé of Winery Baron Maxime matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of fillet of beef with morels, leg of lamb bravado in the oven or duck legs with cider and small onions.
Details and technical informations about Winery Baron Maxime's French Rosé.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of French Rosé from Winery Baron Maxime are 2019, 2018, 2017
Informations about the Winery Baron Maxime
The Winery Baron Maxime is one of of the world's greatest estates. It offers 15 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
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
