Domaine les ThéronsFaïsse du Loup Rosé
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Faïsse du Loup Rosé from the Domaine les Thérons
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Faïsse du Loup Rosé of Domaine les Thérons in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with Faïsse du Loup Rosé
Pairings that work perfectly with Faïsse du Loup Rosé
Original food and wine pairings with Faïsse du Loup Rosé
The Faïsse du Loup Rosé of Domaine les Thérons matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta carbonara almost like the real thing, ham and comté quiche or tapenade.
Details and technical informations about Domaine les Thérons's Faïsse du Loup Rosé.
Discover the grape variety: Impératriz
Intraspecific variety obtained in Argentina by Angelo Gargiulo by crossing the emperor with the sultana. Almost unknown in France.
Last vintages of this wine
The best vintages of Faïsse du Loup Rosé from Domaine les Thérons are 2018
Informations about the Domaine les Thérons
The Domaine les Thérons is one of of the world's great estates. It offers 16 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
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.
