Domaine EscaravatiersChâteau Escaravatiers Côtes de Provence Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Château Escaravatiers Côtes de Provence Rouge
Pairings that work perfectly with Château Escaravatiers Côtes de Provence Rouge
Original food and wine pairings with Château Escaravatiers Côtes de Provence Rouge
The Château Escaravatiers Côtes de Provence Rouge of Domaine Escaravatiers matches generally quite well with dishes of beef, lamb or spicy food such as recipes of chili con carne, shoulder of lamb with a spoon or caramelized lamb mice.
Details and technical informations about Domaine Escaravatiers's Château Escaravatiers Côtes de Provence Rouge.
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).
Last vintages of this wine
The best vintages of Château Escaravatiers Côtes de Provence Rouge from Domaine Escaravatiers are 2016, 2015, 2017, 2014 and 2013.
Informations about the Domaine Escaravatiers
The Domaine Escaravatiers is one of of the world's greatest estates. It offers 17 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
