Domaine de VilleneuveBee Happy Cinsault Rosé
Pink wine
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Food and wine pairings with Bee Happy Cinsault Rosé
Pairings that work perfectly with Bee Happy Cinsault Rosé
Original food and wine pairings with Bee Happy Cinsault Rosé
The Bee Happy Cinsault Rosé of Domaine de Villeneuve matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with arrabiata, nanie's diced ham quiche or toast with smoked salmon cream.
Details and technical informations about Domaine de Villeneuve's Bee Happy Cinsault Rosé.
Discover the grape variety: Mancin
Light and simple fruity reds, pale ruby colour, soft tannins and light mouth with moderate acidity, with understated red fruit aromas. Discreet rustic profile. Almost extinct, preserved in INRAE varietal collections. Testifies to pre-phylloxera ampelographic diversity in Bordeaux. Rare French black grape formerly grown in Bordeaux.
Informations about the Domaine de Villeneuve
The Domaine de Villeneuve is one of of the world's great estates. It offers 39 wines for sale in the of Hérault to come and discover on site or to buy online.
The wine region of Hérault
Vast Languedoc IGP between the Cévennes and the Étang de Thau: Syrah, Grenache and Mourvèdre signatures in powerful, fruity reds with black fruit (blackberry, blackcurrant), garrigue, Mediterranean spices and a peppery touch, coated tannins. Cabernet, Merlot, Cinsault and Carignan complement. Grenache Blanc, Macabeu and Terret in accessible whites, plus aromatic Sauvignon, Chardonnay, Viognier. Fresh rosés.
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: Sommelier
Person working in a restaurant and responsible for the wine service. The head sommelier is responsible for putting together the wine list, managing the sommelier brigade, and ensuring the sale of wines according to the dishes (food and wine pairing).
