Château la DorgonneRosé
Pink wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Rosé of Château la Dorgonne in the region of Rhone Valley often reveals types of flavors of cherry, red fruit.
Food and wine pairings with Rosé
Pairings that work perfectly with Rosé
Original food and wine pairings with Rosé
The Rosé of Château la Dorgonne matches generally quite well with dishes of beef or mature and hard cheese such as recipes of sweet and sour turkish dumpling soup (eksili köfte) or cannelloni with zucchini.
Details and technical informations about Château la Dorgonne's Rosé.
Discover the grape variety: Valdiguié
Valdiguié noir is a grape variety that originated in France (Quercy). 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 large bunches and large grapes. The Valdiguié noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Rosé from Château la Dorgonne are 2018, 2017
Informations about the Château la Dorgonne
The Château la Dorgonne is one of of the world's greatest estates. It offers 18 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
