Domaine de la TourlaudièreA Corbeau Rosé Sec
Pink wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Pinot gris.
This wine generally goes well with poultry, beef or rich fish (salmon, tuna etc).
Food and wine pairings with A Corbeau Rosé Sec
Pairings that work perfectly with A Corbeau Rosé Sec
Original food and wine pairings with A Corbeau Rosé Sec
The A Corbeau Rosé Sec of Domaine de la Tourlaudière matches generally quite well with dishes of beef, lamb or rich fish (salmon, tuna etc) such as recipes of fricandeaux german style, mouse of lamb with honey and thyme or quebec style barbecued salmon.
Details and technical informations about Domaine de la Tourlaudière's A Corbeau Rosé Sec.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Domaine de la Tourlaudière
The Domaine de la Tourlaudière is one of of the world's great estates. It offers 36 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
