Vignerons CatalansLe Temps de Vivre Rosé
Pink wine
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Food and wine pairings with Le Temps de Vivre Rosé
Pairings that work perfectly with Le Temps de Vivre Rosé
Original food and wine pairings with Le Temps de Vivre Rosé
The Le Temps de Vivre Rosé of Vignerons Catalans matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta alla norma, magic cake cheese quiche or express beef samoussa.
Details and technical informations about Vignerons Catalans's Le Temps de Vivre Rosé.
Discover the grape variety: Goron de Bovernier
Its origin is most certainly Valdôtaine (Italy), still cultivated in the Entremont Valley in the Swiss Valais and totally unknown in other countries. It is the result of a natural cross between a still unknown or even extinct variety and the Cornalin du Valais or rouge du pays. It is the grandson of the humagne rouge or petit rouge and would also have genetic links with the rèze and the chasselas. The Goron de Bovernier is registered in the Official Catalogue of wine grape varieties list B.
Informations about the Vignerons Catalans
The Vignerons Catalans is one of wineries to follow in Languedoc-Roussillon.. It offers 200 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
