Clos La Neuve1936 Côtes de Provence Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with 1936 Côtes de Provence Rouge
Pairings that work perfectly with 1936 Côtes de Provence Rouge
Original food and wine pairings with 1936 Côtes de Provence Rouge
The 1936 Côtes de Provence Rouge of Clos La Neuve matches generally quite well with dishes of beef, lamb or spicy food such as recipes of puchero, traditional lamb couscous (from algeria) or tunisian tagine.
Details and technical informations about Clos La Neuve's 1936 Côtes de Provence Rouge.
Discover the grape variety: Plavac mali
Powerful and alcoholic reds with an inky colour, firm tannins and a dense palate, on intense aromas of blackberry, candied plum, fig, Mediterranean garrigue (bay, rosemary), spices and balsamic notes. Excellent ageing potential. Star of the Dalmatian appellations Dingač and Postup on the vertiginous slopes of the Pelješac peninsula, also in Hvar and Brač. Native Croatian variety, a natural offspring of Crljenak Kaštelanski (ancestor of Zinfandel) × Dobričić.
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: Sparkling
Equivalent to effervescent, this term is used among others to designate the "natural sparkling wines" produced in the Montlouis appellation.
