Cave du LuberonDomaine Saint-Cassian Luberon Rosé
Pink wine
This wine is a blend of 4 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Tannat and the Merlot.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Domaine Saint-Cassian Luberon Rosé
Pairings that work perfectly with Domaine Saint-Cassian Luberon Rosé
Original food and wine pairings with Domaine Saint-Cassian Luberon Rosé
The Domaine Saint-Cassian Luberon Rosé of Cave du Luberon matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of rabbit in sauce, irish tartiflette or three ways to prepare chinese noodles.
Details and technical informations about Cave du Luberon's Domaine Saint-Cassian Luberon Rosé.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Informations about the Cave du Luberon
The Cave du Luberon is one of of the world's great estates. It offers 35 wines for sale in the of Luberon to come and discover on site or to buy online.
The wine region of Luberon
Southern Rhône cru on the foothills of the Provençal massif: signature Grenache, Syrah and Mourvèdre as fruity reds with notes of cherry, raspberry, blackberry, garrigue (thyme, rosemary) and a spice touch, supple tannins and a fresh finish from altitude. Signature moreish rosés (strawberry, raspberry, citrus). Vermentino, Grenache Blanc and Clairette as ample, floral whites. AOC (1988), ~3,250 ha in the Vaucluse, altitude 200-450 m, varied limestone soils.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Sommelier
Person working in a restaurant and responsible for the wine service. The head sommelier is responsible for putting together the wine list, managing the sommelier brigade, and ensuring the sale of wines according to the dishes (food and wine pairing).
