Les Vignerons de GrimaudMarquis des Vallats Côtes de Provence Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Marquis des Vallats Côtes de Provence Rouge
Pairings that work perfectly with Marquis des Vallats Côtes de Provence Rouge
Original food and wine pairings with Marquis des Vallats Côtes de Provence Rouge
The Marquis des Vallats Côtes de Provence Rouge of Les Vignerons de Grimaud matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef pot au feu (grandma's style), lamb tagine with prunes or korma chicken (india).
Details and technical informations about Les Vignerons de Grimaud's Marquis des Vallats Côtes de Provence Rouge.
Discover the grape variety: Vidal blanc
Aromatic, structured whites with firm acidity preserved at full ripeness, featuring aromas of citrus, pineapple, mango, apricot, honey and muscat notes. Absolute star of Canadian Icewines (Ontario, Quebec, Nova Scotia) where thick-skinned berries survive on the vine through frost, yielding rich liquoreux with exotic fruit and honey aromas. Also made as dry and semi-sweet whites in the northeastern United States. French hybrid created in 1930 by Jean-Louis Vidal (Ugni Blanc × Rayon d'Or).
Informations about the Les Vignerons de Grimaud
The Les Vignerons de Grimaud is one of of the world's great estates. It offers 56 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: Anthocyanins
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.
