Winery Françoise ChauvenetTavel Rosè
Pink wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Tavel Rosè
Pairings that work perfectly with Tavel Rosè
Original food and wine pairings with Tavel Rosè
The Tavel Rosè of Winery Françoise Chauvenet matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of baeckeoffe, tuna sandwich or fideuà (paella with pasta and fish).
Details and technical informations about Winery Françoise Chauvenet's Tavel Rosè.
Discover the grape variety: Grec rouge
Most likely from the south of France, it is now an endangered variety.
Informations about the Winery Françoise Chauvenet
The Winery Françoise Chauvenet is one of wineries to follow in Tavel.. It offers 129 wines for sale in the of Tavel to come and discover on site or to buy online.
The wine region of Tavel
The wine region of Tavel is located in the region of Rhône méridional of Rhone Valley of France. Wineries and vineyards like the Domaine L'Anglore - Eric Pfifferling or the Domaine de la Mordoree produce mainly wines pink, red and white. The most planted grape varieties in the region of Tavel are Mourvèdre, Clairette and Bourboulenc, they are then used in wines in blends or as a single variety. On the nose of Tavel often reveals types of flavors of cream, stone fruit or almonds and sometimes also flavors of mint, smoke or oaky.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
