Winery Cellier de la Sainte BaumeCabernet 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 Cabernet Rosé from the Winery Cellier de la Sainte Baume
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cabernet Rosé of Winery Cellier de la Sainte Baume in the region of Provence is a with a nice freshness.
Food and wine pairings with Cabernet Rosé
Pairings that work perfectly with Cabernet Rosé
Original food and wine pairings with Cabernet Rosé
The Cabernet Rosé of Winery Cellier de la Sainte Baume matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of cantonese rice, hake with small shrimps for cookeo or magic cake cheese quiche.
Details and technical informations about Winery Cellier de la Sainte Baume's Cabernet Rosé.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Winery Cellier de la Sainte Baume
The Winery Cellier de la Sainte Baume is one of of the world's great estates. It offers 26 wines for sale in the of Provence to come and discover on site or to buy online.
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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
