Vignerons de CorrensCroix de Basson Côtes de Provence Rouge
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Croix de Basson Côtes de Provence Rouge
Pairings that work perfectly with Croix de Basson Côtes de Provence Rouge
Original food and wine pairings with Croix de Basson Côtes de Provence Rouge
The Croix de Basson Côtes de Provence Rouge of Vignerons de Correns matches generally quite well with dishes of beef, lamb or spicy food such as recipes of monkfish tagine, baked lamb neck on a bed of vegetables and grapes or butter chicken or chicken makkhani (india).
Details and technical informations about Vignerons de Correns's Croix de Basson Côtes de Provence Rouge.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Croix de Basson Côtes de Provence Rouge from Vignerons de Correns are 2016
Informations about the Vignerons de Correns
The Vignerons de Correns is one of of the world's greatest estates. It offers 20 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: Stirring
In the traditional method, the operation aims to bring the deposits against the cork by the movement of the bottles placed on desks. The stirring can be manual or mechanical (using gyropalettes).
