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 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 Clos St. Thomas matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of cabri en colombo with creole sauce, algerian couscous or epoisses fondue (cheese).
Details and technical informations about Clos St. Thomas's Les Gourmets Rosé.
Discover the grape variety: Ferradou
Ferradou noir is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Ferradou noir can be found in the vineyards of the South West.
Last vintages of this wine
The best vintages of Les Gourmets Rosé from Clos St. Thomas are 2018, 2016, 2017, 2015 and 2013.
Informations about the Clos St. Thomas
The 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.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
