Winery FoncalieuLe Choix de Voltaire Syrah 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 Le Choix de Voltaire Syrah Rosé from the Winery Foncalieu
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Choix de Voltaire Syrah Rosé of Winery Foncalieu in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with Le Choix de Voltaire Syrah Rosé
Pairings that work perfectly with Le Choix de Voltaire Syrah Rosé
Original food and wine pairings with Le Choix de Voltaire Syrah Rosé
The Le Choix de Voltaire Syrah Rosé of Winery Foncalieu matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of fish lasagne, zucchini quiche or rice and cheese ball.
Details and technical informations about Winery Foncalieu's Le Choix de Voltaire Syrah Rosé.
Discover the grape variety: Bogdanusa
This grape variety was formerly cultivated in Croatia, more precisely on the island of Hvar in southern Dalmatia. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Le Choix de Voltaire Syrah Rosé from Winery Foncalieu are 2018, 2017, 2015, 2019 and 2014.
Informations about the Winery Foncalieu
The Winery Foncalieu is one of of the world's great estates. It offers 367 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
