Winery Berry Bros & RuddProvence Rosé
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Provence Rosé from the Winery Berry Bros & Rudd
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Provence Rosé of Winery Berry Bros & Rudd in the region of Provence is a with a nice freshness.
Food and wine pairings with Provence Rosé
Pairings that work perfectly with Provence Rosé
Original food and wine pairings with Provence Rosé
The Provence Rosé of Winery Berry Bros & Rudd matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of country cabbage, mussels with marinara or tuna, pepper and tomato quiche.
Details and technical informations about Winery Berry Bros & Rudd's Provence Rosé.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Provence Rosé from Winery Berry Bros & Rudd are 2016
Informations about the Winery Berry Bros & Rudd
The Winery Berry Bros & Rudd is one of of the world's great estates. It offers 107 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
