Domaine de FontavinTerre d' Ancêtres Côtes du Rhône Rosé
Pink wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Terre d' Ancêtres Côtes du Rhône Rosé
Pairings that work perfectly with Terre d' Ancêtres Côtes du Rhône Rosé
Original food and wine pairings with Terre d' Ancêtres Côtes du Rhône Rosé
The Terre d' Ancêtres Côtes du Rhône Rosé of Domaine de Fontavin matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of turkey roulades, flavoured sauce, risotto with fresh salmon and zucchini or pasta with shrimp.
Details and technical informations about Domaine de Fontavin's Terre d' Ancêtres Côtes du Rhône Rosé.
Discover the grape variety: Pinot Noir Précoce
Fine, silky, elegant reds with a clear ruby colour, soft tannins and an airy palate with fresh acidity, signature aromas of red fruits (cherry, raspberry, wild strawberry), undergrowth and fine spices. Earlier ripening than classic Pinot Noir. Grown mainly in Germany (Franconia, Württemberg, Ahr) as Frühburgunder and in tiny quantities in France. Early-ripening mutation of Pinot Noir, also called Frühburgunder in Germany.
Informations about the Domaine de Fontavin
The Domaine de Fontavin is one of wineries to follow in Côtes-du-Rhône.. It offers 33 wines for sale in the of Côtes-du-Rhône to come and discover on site or to buy online.
The wine region of Côtes-du-Rhône
Accessible reference for Mediterranean reds: dominant Grenache as king (≥50% in the south) - supple and fruity with notes of cherry, strawberry, garrigue, pepper and a touch of sweet spices, round tannins. Fleshy Syrah (blackcurrant, violet, black pepper), dense Mourvèdre, Cinsault and Carignan in support. In the north, racy, deep Syrah solo. Generous rosés and floral whites (Grenache Blanc, Clairette, Viognier).
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
