Château de LisseBaron de Lisse Merlot Rosé
Pink wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Baron de Lisse Merlot Rosé
Pairings that work perfectly with Baron de Lisse Merlot Rosé
Original food and wine pairings with Baron de Lisse Merlot Rosé
The Baron de Lisse Merlot Rosé of Château de Lisse matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of monkfish in foil, kale chips or fillets of sole en papillote.
Details and technical informations about Château de Lisse's Baron de Lisse Merlot Rosé.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Informations about the Château de Lisse
The Château de Lisse is one of of the world's greatest estates. It offers 13 wines for sale in the of South West to come and discover on site or to buy online.
The wine region of South West
The South-West is a large territorial area of France, comprising the administrative regions of Aquitaine, Limousin and Midi-Pyrénées. However, as far as the French wine area is concerned, the South-West region is a little less clear-cut, as it excludes Bordeaux - a wine region so productive that it is de facto an area in its own right. The wines of the South West have a Long and eventful history. The local rivers play a key role, as they were the main trade routes to bring wines from traditional regions such as Cahors, Bergerac, Buzet and Gaillac to their markets.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
