Château de RieuxLa Rosée du Matin
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 La Rosée du Matin from the Château de Rieux
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Rosée du Matin of Château de Rieux in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with La Rosée du Matin
Pairings that work perfectly with La Rosée du Matin
Original food and wine pairings with La Rosée du Matin
The La Rosée du Matin of Château de Rieux matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta alla norma, summer tuna quiche or prunes with bacon.
Details and technical informations about Château de Rieux's La Rosée du Matin.
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 Château de Rieux
The Château de Rieux is one of of the world's greatest estates. It offers 5 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
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
