Winery DiapasonCaladoc - Grenache Rosé
Pink wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Caladoc - Grenache Rosé
Pairings that work perfectly with Caladoc - Grenache Rosé
Original food and wine pairings with Caladoc - Grenache Rosé
The Caladoc - Grenache Rosé of Winery Diapason matches generally quite well with dishes of beef or mature and hard cheese such as recipes of pork tongue with bacon and onions or savoyard fondue (but succulent).
Details and technical informations about Winery Diapason's Caladoc - Grenache Rosé.
Discover the grape variety: Caladoc
Caladoc noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Caladoc noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Caladoc - Grenache Rosé from Winery Diapason are 2017, 0, 2018
Informations about the Winery Diapason
The Winery Diapason is one of of the world's greatest estates. It offers 7 wines for sale in the of Méditerranée to come and discover on site or to buy online.
The wine region of Méditerranée
Méditérranée is a PGI title that covers wines produced in a large area of the South-eastern coast of France, roughly corresponding to the wine region of Provence but also including Part of the Rhône Valley. The PGI shares its territory with multiple AOC appellations as varied as Châteauneuf-du-Pape, Bandol and Côtes de Provence. The PGI Méditérranée catchment area extends over 10 departments (including the two on the island of Corsica), as well as smaller parts of the Isère, Loire and Rhône departments. Viticulture is essential to the culture and economy of this part of France.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
