Clos La Neuve1936 Côtes de Provence Rosé
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 1936 Côtes de Provence Rosé from the Clos La Neuve
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1936 Côtes de Provence Rosé of Clos La Neuve in the region of Provence is a with a nice freshness.
Food and wine pairings with 1936 Côtes de Provence Rosé
Pairings that work perfectly with 1936 Côtes de Provence Rosé
Original food and wine pairings with 1936 Côtes de Provence Rosé
The 1936 Côtes de Provence Rosé of Clos La Neuve matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of salted lentils, californian sushi (reverse maki) or zucchini quiche.
Details and technical informations about Clos La Neuve's 1936 Côtes de Provence Rosé.
Discover the grape variety: Pinot Auxerrois
Rich and aromatic whites with a pale golden robe, round palate with moderate acidity, signature aromas of exotic fruits (pineapple), yellow fruits (peach, apricot), white flowers (acacia) and honeyed notes. Also a base for Crémant d'Alsace AOC. Component of Alsace AOC whites (sometimes labelled Pinot Blanc or Edelzwicker), Côtes-de-Toul AOC and Moselle whites. Alsatian and Lorraine synonym for Auxerrois, descended from Pinot Noir x Gouais Blanc.
Informations about the Clos La Neuve
The Clos La Neuve is one of of the world's greatest estates. It offers 11 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
