Winery CreateursMille X Réserve Costières-de-Nîmes Rosé
Pink wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Mille X Réserve Costières-de-Nîmes Rosé
Pairings that work perfectly with Mille X Réserve Costières-de-Nîmes Rosé
Original food and wine pairings with Mille X Réserve Costières-de-Nîmes Rosé
The Mille X Réserve Costières-de-Nîmes Rosé of Winery Createurs matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of light stuffed tomatoes, baked salmon with tomato or fondue with lao sukiyaki sauce (laos).
Details and technical informations about Winery Createurs's Mille X Réserve Costières-de-Nîmes Rosé.
Discover the grape variety: Roter Veltliner
Full-bodied, structured whites with good ageing potential, golden hue, a broad palate and preserved acidity, with aromas of almond, yellow fruits (peach, apricot), white flowers and spicy notes. Broad Austrian profile. Rarer than Grüner Veltliner, grown mainly in Lower Austria (Kamptal, Wagram), prized for distinctive age-worthy whites. Native Austrian grey variety with reddish skin.
Informations about the Winery Createurs
The Winery Createurs is one of of the world's great estates. It offers 41 wines for sale in the of Costières-de-Nîmes to come and discover on site or to buy online.
The wine region of Costières-de-Nîmes
A link between the southern Rhône and the Languedoc (the Rhône's southern tip, Gard): signature Syrah-Grenache reign in reds (≥50%) — fruity and structured with ripe black fruit (blackberry, blueberry), cherry, raspberry, plum, mirabelle and a spicy touch, supple tannins and a fresh finish. Dense Mourvèdre, Carignan and Cinsault complement, Marselan a modern touch. Lively rosés. Ample whites (Grenache Blanc, Roussanne).
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
