Winery BauserRosé des Riceys
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Rosé des Riceys
Pairings that work perfectly with Rosé des Riceys
Original food and wine pairings with Rosé des Riceys
The Rosé des Riceys of Winery Bauser matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of stuffed squid in the sétoise sauce, chicken blanquette or wild boar stew marinated in red wine.
Details and technical informations about Winery Bauser's Rosé des Riceys.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Rosé des Riceys from Winery Bauser are 2014
Informations about the Winery Bauser
The Winery Bauser is one of of the world's greatest estates. It offers 23 wines for sale in the of Rosé des Riceys to come and discover on site or to buy online.
The wine region of Rosé des Riceys
Exceedingly rare Champagne AOC (1947, ~50,000 bottles) from the Côte des Bar (Aube), exclusively a still rosé wine. Exclusive Pinot Noir on Kimmeridgian marly-limestone subsoil, well-exposed steep slopes. Deep garnet robe with opulent notes of ripe cherry, strawberry, raspberry, grenadine, vanilla almond and a floral-bergamot touch, fine tannins and elegant freshness. Made only in the finest years.
The wine region of Champagne
World benchmark sparkling wines: fine bubbles, citrusy tension, notes of brioche, toasted almond, white flowers and white-fleshed fruits after ageing on lees. Three grapes blended or solo: fleshy Pinot Noir (38%), fruity Meunier (33%), chiselled Chardonnay (28%). From straight Blanc de Blancs to vinous Blanc de Noirs, from non-vintage Brut to age-worthy Millésimé. AOC since 1927, 34,300 ha on chalk, 17 Grands Crus and 44 Premiers Crus.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
