Château RoubineR de Roubine Côtes de Provence
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the R de Roubine Côtes de Provence of Château Roubine in the region of Provence often reveals types of flavors of minerality, red fruit or strawberries and sometimes also flavors of cranberry, earth or microbio.
Food and wine pairings with R de Roubine Côtes de Provence
Pairings that work perfectly with R de Roubine Côtes de Provence
Original food and wine pairings with R de Roubine Côtes de Provence
The R de Roubine Côtes de Provence of Château Roubine matches generally quite well with dishes of beef, lamb or spicy food such as recipes of alsatian bäckeoffe, lamb tagine with onions, purple olives and lemons... or coconut curry cauliflower in the cookeo.
Details and technical informations about Château Roubine's R de Roubine Côtes de Provence.
Discover the grape variety: Savatiano
Simple, fresh dry whites with a pale robe, supple palate and moderate acidity, showing discreet aromas of citrus, apple, white flowers, aromatic herbs and sunny notes. Drought-resistant Attica variety, traditionally used in Retsina (pine-resin wine) and modern dry whites revisited by contemporary producers in Markopoulo and Spata. Autochthonous Greek variety from Attica, the most planted in Greece.
Last vintages of this wine
The best vintages of R de Roubine Côtes de Provence from Château Roubine are 2016, 2017, 2018, 2015
Informations about the Château Roubine
The Château Roubine is one of of the world's greatest estates. It offers 39 wines for sale in the of Côtes de Provence to come and discover on site or to buy online.
The wine region of Côtes de Provence
World reference for pale, elegant rosé: salmon to onion-skin hue, notes of strawberry, pink grapefruit, white peach and flowers, fresh, dry, mineral palate, taut finish. 90% of output, the Provençal signature. Grenache, Cinsault, Syrah and native Tibouren in the blend. A few fleshy Mediterranean reds (Mourvèdre, Syrah) and saline Vermentino whites.
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: Pitting (acetic)
Synonymous with acescence.
