Winery Clos St. ThomasLes Gourmets Rosé
Pink wine
This wine generally goes well with beef, mature and hard cheese or spicy food.
Wine flavors and olphactive analysis
On the nose the Les Gourmets Rosé of Winery Clos St. Thomas in the region of Bekaa Valley often reveals types of flavors of strawberries, tree fruit or red fruit.
Food and wine pairings with Les Gourmets Rosé
Pairings that work perfectly with Les Gourmets Rosé
Original food and wine pairings with Les Gourmets Rosé
The Les Gourmets Rosé of Winery Clos St. Thomas matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of autumn leaves, currywurst or three-cheese pie (beaufort, comté, emmental).
Details and technical informations about Winery Clos St. Thomas's Les Gourmets Rosé.
Discover the grape variety: Grignolino
Most certainly Italian, it is mainly cultivated in the region of Asti in Piedmont and very little known elsewhere in Italy.
Last vintages of this wine
The best vintages of Les Gourmets Rosé from Winery Clos St. Thomas are 2018, 2016, 2017, 2015 and 2013.
Informations about the Winery Clos St. Thomas
The Winery Clos St. Thomas is one of of the world's greatest estates. It offers 16 wines for sale in the of Bekaa Valley to come and discover on site or to buy online.
The wine region of Bekaa Valley
The Bekaa Valley is the heartland of modern Lebanese wine. Almost 90 percent of Lebanon's wine is made here, as is a respectable proportion of its Arak, the anise-flavored spirit that remains the nation's favorite alcoholic drink. The original Bekaa Valley Vineyards were planted with Cinsaut, which was subsequently joined by other French vine varieties. Most of these remain in Lebanon’s vinicultural makeup today: red Carignan, Grenache, Syrah, Mourvèdre, Cabernet Sauvignon and Merlot, and white Ugni Blanc, Clairette and Chardonnay.
News related to this wine
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The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
