Winery Catherine BernardLe Rosé
Pink wine
This wine generally goes well with beef and spicy food.
Wine flavors and olphactive analysis
On the nose the Le Rosé of Winery Catherine Bernard in the region of Vin de France often reveals types of flavors of strawberries, red fruit.
Food and wine pairings with Le Rosé
Pairings that work perfectly with Le Rosé
Original food and wine pairings with Le Rosé
The Le Rosé of Winery Catherine Bernard matches generally quite well with dishes of beef or spicy food such as recipes of spaghetti squash bolognese style or chinese noodles with shrimp.
Details and technical informations about Winery Catherine Bernard's Le Rosé.
Discover the grape variety: Ferradou
Ferradou noir is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Ferradou noir can be found in the vineyards of the South West.
Last vintages of this wine
The best vintages of Le Rosé from Winery Catherine Bernard are 2015
Informations about the Winery Catherine Bernard
The Winery Catherine Bernard is one of of the world's greatest estates. It offers 10 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
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
