Domaine BoyarPink Diamond Limited Edition Cabernet Franc Rosé
Pink wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Pink Diamond Limited Edition Cabernet Franc Rosé
Pairings that work perfectly with Pink Diamond Limited Edition Cabernet Franc Rosé
Original food and wine pairings with Pink Diamond Limited Edition Cabernet Franc Rosé
The Pink Diamond Limited Edition Cabernet Franc Rosé of Domaine Boyar matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of fresh sausage, sauté of pork with cider or autumn duck aiguillette.
Details and technical informations about Domaine Boyar's Pink Diamond Limited Edition Cabernet Franc Rosé.
Discover the grape variety: Cabernet franc
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.
Last vintages of this wine
The best vintages of Pink Diamond Limited Edition Cabernet Franc Rosé from Domaine Boyar are 0, 2015
Informations about the Domaine Boyar
The Domaine Boyar is one of of the world's great estates. It offers 110 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
