Château RoubineTerre de Croix Blanc Côtes de Provence (Cru Classé)
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Terre de Croix Blanc Côtes de Provence (Cru Classé)
Pairings that work perfectly with Terre de Croix Blanc Côtes de Provence (Cru Classé)
Original food and wine pairings with Terre de Croix Blanc Côtes de Provence (Cru Classé)
The Terre de Croix Blanc Côtes de Provence (Cru Classé) of Château Roubine matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of congolese pondu, natural breton lobster or simple pancake batter.
Details and technical informations about Château Roubine's Terre de Croix Blanc Côtes de Provence (Cru Classé).
Discover the grape variety: Areny Tcherny
Most certainly Armenian.
Informations about the Château Roubine
The Château Roubine is one of of the world's great 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
The AOC Côtes de Provence is the largest appellation in the Provence wine region of southeastern France. It covers about 20,000 hectares of vineyards, which produce the vast majority of Provence's rosé wine. This appellation includes most of the vineyards in the Var department - essentially the eastern half of the Provence wine region - with the exception of 2,250 hectares North of Toulon which are reserved for the Côteaux Varois en Provence appellation. Although it also covers red and white wine, about 80% of Côtes de Provence production is rosé.
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: Extra-dry
Champagne with between 12 and 20 grams of sugar (see dosage liqueur).
