Château de la DevèzeMarie 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 Marie Rosé from the Château de la Devèze
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marie Rosé of Château de la Devèze in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with Marie Rosé
Pairings that work perfectly with Marie Rosé
Original food and wine pairings with Marie Rosé
The Marie Rosé of Château de la Devèze matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of gratin of coquillettes with ham, zucchini quiche or chicken skewers with curry and lemon.
Details and technical informations about Château de la Devèze's Marie Rosé.
Discover the grape variety: Noual
This is an ancient grape variety from the southwest that used to be found mainly in the Lot (west of the Cahors vineyard) and Tarn-et-Garonne departments. It is now little present in the vineyard and is therefore in the process of disappearing, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Informations about the Château de la Devèze
The Château de la Devèze is one of of the world's greatest estates. It offers 9 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
