Château La CosteFrigousse Rose
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 Frigousse Rose from the Château La Coste
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Frigousse Rose of Château La Coste in the region of Provence is a with a nice freshness.
Food and wine pairings with Frigousse Rose
Pairings that work perfectly with Frigousse Rose
Original food and wine pairings with Frigousse Rose
The Frigousse Rose of Château La Coste matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of pork chops with curry and honey, parillade of fish and seafood or magic cake cheese quiche.
Details and technical informations about Château La Coste's Frigousse Rose.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Informations about the Château La Coste
The Château La Coste is one of of the world's great estates. It offers 31 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: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
