Winery Sainte BarbeRivesaltes Doux Naturel
Natural sweet wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Rivesaltes Doux Naturel
Pairings that work perfectly with Rivesaltes Doux Naturel
Original food and wine pairings with Rivesaltes Doux Naturel
The Rivesaltes Doux Naturel of Winery Sainte Barbe matches generally quite well with dishes of beef or mature and hard cheese such as recipes of millet with gruyere cheese or 4 cheese tart.
Details and technical informations about Winery Sainte Barbe's Rivesaltes Doux Naturel.
Discover the grape variety: Béclan noir
Native variety of Franche Comté, formerly grown in Beaujolais. It is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Rivesaltes Doux Naturel from Winery Sainte Barbe are 1960, 1961, 1952
Informations about the Winery Sainte Barbe
The Winery Sainte Barbe is one of of the world's greatest estates. It offers 2 wines for sale in the of Rivesaltes to come and discover on site or to buy online.
The wine region of Rivesaltes
Rivesaltes is an appellation for the historic Sweet wines of eastern Roussillon, in the DeepSouth of France. The natural sweet wines produced in this region have been revered since at least the 14th century. The technique used to make them is one of many techniques used for sweet wines. Unlike botrytized wines or ice wines, natural sweet wines are made by Mutage, a process that involves stopping the Fermentation of the must while a high level of natural sweetness remains.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
