Domaine Bastide NeuveRosé
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Rosé from the Domaine Bastide Neuve
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosé of Domaine Bastide Neuve in the region of Pays d'Oc is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Rosé of Domaine Bastide Neuve in the region of Pays d'Oc often reveals types of flavors of red fruit, strawberries or raspberry and sometimes also flavors of grilled meat, earth or red fruit.
Food and wine pairings with Rosé
Pairings that work perfectly with Rosé
Original food and wine pairings with Rosé
The Rosé of Domaine Bastide Neuve matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of chinese noodles with vegetables, magic cake cheese quiche or verrine of beetroot and lump roe.
Details and technical informations about Domaine Bastide Neuve's Rosé.
Discover the grape variety: Gringet
Elegant, taut dry whites and sparkling wines with a pale golden colour, a slender palate and crisp alpine acidity, showing refined aromas of citrus (lemon), white flowers (acacia), pear, dried fruits and limestone mineral notes. A crystalline mountain character. Star of Ayze AOC in the Arve valley in still and sparkling styles, rare artisan cuvées. Savoyard indigenous variety related to Jurassian Savagnin, synonym of Roussette d'Ayze.
Last vintages of this wine
The best vintages of Rosé from Domaine Bastide Neuve are 2017, 2015, 2018, 2014 and 2016.
Informations about the Domaine Bastide Neuve
The Domaine Bastide Neuve is one of of the world's greatest estates. It offers 1 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
