Winery Baron CharcotNo 62 Rosé
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the No 62 Rosé from the Winery Baron Charcot
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the No 62 Rosé of Winery Baron Charcot in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with No 62 Rosé
Pairings that work perfectly with No 62 Rosé
Original food and wine pairings with No 62 Rosé
The No 62 Rosé of Winery Baron Charcot matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of salmon and spinach lasagna, light tuna-tomato quiche (without cream) or seaweed tartar.
Details and technical informations about Winery Baron Charcot's No 62 Rosé.
Discover the grape variety: Helios
An interspecific cross between Merzling and FR 986-60 (S.V. 12.481 x Müller-Thurgau) obtained in 1973 by Professor Zimmermann and selected by Norbert Becker at the Institute of Viticulture in Freiburg (Germany). Almost unknown in France, it can be found in Germany, Belgium, Luxembourg, etc.
Informations about the Winery Baron Charcot
The Winery Baron Charcot is one of of the world's greatest estates. It offers 16 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
