Château La Tour de l'ÉvêqueRosarte
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 Rosarte from the Château La Tour de l'Évêque
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosarte of Château La Tour de l'Évêque in the region of Provence is a with a nice freshness.
Food and wine pairings with Rosarte
Pairings that work perfectly with Rosarte
Original food and wine pairings with Rosarte
The Rosarte of Château La Tour de l'Évêque matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of quiche without eggs, gari (cassava flour) with shrimps (africa) or quiche lorraine.
Details and technical informations about Château La Tour de l'Évêque's Rosarte.
Discover the grape variety: Trousseau
Trousseau noir is a grape variety that originated in France (Jura). 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 bunches, and grapes of medium size. Trousseau noir can be found in many vineyards: Jura, South-West, Cognac, Bordeaux, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais, Provence & Corsica, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Rosarte from Château La Tour de l'Évêque are 2016
Informations about the Château La Tour de l'Évêque
The Château La Tour de l'Évêque is one of of the world's greatest estates. It offers 16 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
