Domaine des MyrtesLa Desirade Rosé
Pink wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Marselan and the Merlot.
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the La Desirade Rosé from the Domaine des Myrtes
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Desirade Rosé of Domaine des Myrtes in the region of Provence is a with a nice freshness.
Food and wine pairings with La Desirade Rosé
Pairings that work perfectly with La Desirade Rosé
Original food and wine pairings with La Desirade Rosé
The La Desirade Rosé of Domaine des Myrtes matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of gloom and doom, shrimp risotto with curry or quiche lorraine.
Details and technical informations about Domaine des Myrtes's La Desirade Rosé.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of La Desirade Rosé from Domaine des Myrtes are 2016
Informations about the Domaine des Myrtes
The Domaine des Myrtes is one of of the world's greatest estates. It offers 14 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
