Château de BrégançonLa Réserve Côtes de Provence Blanc
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with La Réserve Côtes de Provence Blanc
Pairings that work perfectly with La Réserve Côtes de Provence Blanc
Original food and wine pairings with La Réserve Côtes de Provence Blanc
The La Réserve Côtes de Provence Blanc of Château de Brégançon matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of chinchards with white wine and grapes, pike quenelles with lobster bisque sauce or grandma's cherry clafoutis.
Details and technical informations about Château de Brégançon's La Réserve Côtes de Provence Blanc.
Discover the grape variety: Grolleau
Vibrant and fruity rosés with a pale salmon colour, a tender palate and fresh acidity, on aromas of strawberry, raspberry, redcurrant, candy and spring flowers. Light and thirst-quenching finish. Star of Rosé d'Anjou AOC (a pleasing off-dry rosé) and backbone of Loire and Touraine rosés. Occasionally vinified as light reds and sparkling rosés. Native Loire grape from Anjou and Touraine, once the most widely planted variety in Anjou before Cabernet Franc.
Last vintages of this wine
The best vintages of La Réserve Côtes de Provence Blanc from Château de Brégançon are 2015, 2014, 2016, 2017 and 2018.
Informations about the Château de Brégançon
The Château de Brégançon is one of of the world's greatest estates. It offers 21 wines for sale in the of Côtes de Provence to come and discover on site or to buy online.
The wine region of Côtes de Provence
World reference for pale, elegant rosé: salmon to onion-skin hue, notes of strawberry, pink grapefruit, white peach and flowers, fresh, dry, mineral palate, taut finish. 90% of output, the Provençal signature. Grenache, Cinsault, Syrah and native Tibouren in the blend. A few fleshy Mediterranean reds (Mourvèdre, Syrah) and saline Vermentino whites.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
