Domaine de la CressonnièreCuvée Prunelle Côtes de Provence Rosé
Pink wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Cuvée Prunelle Côtes de Provence Rosé
Pairings that work perfectly with Cuvée Prunelle Côtes de Provence Rosé
Original food and wine pairings with Cuvée Prunelle Côtes de Provence Rosé
The Cuvée Prunelle Côtes de Provence Rosé of Domaine de la Cressonnière matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of special' tagliatelle carbonara, mussels with curry or light tuna-tomato quiche (without cream).
Details and technical informations about Domaine de la Cressonnière's Cuvée Prunelle Côtes de Provence Rosé.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Informations about the Domaine de la Cressonnière
The Domaine de la Cressonnière is one of of the world's greatest estates. It offers 6 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
