Domaine de CausseAphrodite Rosé
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 Aphrodite Rosé from the Domaine de Causse
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aphrodite Rosé of Domaine de Causse in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with Aphrodite Rosé
Pairings that work perfectly with Aphrodite Rosé
Original food and wine pairings with Aphrodite Rosé
The Aphrodite Rosé of Domaine de Causse matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pipe rigate bolognese sauce, light tuna-tomato quiche (without cream) or tuna spread.
Details and technical informations about Domaine de Causse's Aphrodite Rosé.
Discover the grape variety: Reichensteiner
Intraspecific crossing between the müller-thurgau and a variety resulting from the crossing (madeleine angevine x calabre blanc) obtained in Germany in 1939 by Heinrich Birk (1898-1973). It can be found in France (Alsace, etc.), Great Britain, the Netherlands, Germany, Belgium, Switzerland, New Zealand, etc.
Informations about the Domaine de Causse
The Domaine de Causse is one of of the world's great estates. It offers 15 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
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
