Winery Elie SumeireSainte Victoire Rouge
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Sainte Victoire Rouge
Pairings that work perfectly with Sainte Victoire Rouge
Original food and wine pairings with Sainte Victoire Rouge
The Sainte Victoire Rouge of Winery Elie Sumeire matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tongue with mushrooms, leg of lamb in butterfly (barbecue) or chicken curry samoussas.
Details and technical informations about Winery Elie Sumeire's Sainte Victoire Rouge.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Sainte Victoire Rouge from Winery Elie Sumeire are 2017
Informations about the Winery Elie Sumeire
The Winery Elie Sumeire is one of of the world's greatest estates. It offers 13 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: Fermentation
The process by which grape juice becomes wine, thanks to the action of yeasts that transform sugar into alcohol.
