Château de la GaliniereCuvée des Oliviers Vieilles Vigne Côtes de Provence Rouge
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Cuvée des Oliviers Vieilles Vigne Côtes de Provence Rouge
Pairings that work perfectly with Cuvée des Oliviers Vieilles Vigne Côtes de Provence Rouge
Original food and wine pairings with Cuvée des Oliviers Vieilles Vigne Côtes de Provence Rouge
The Cuvée des Oliviers Vieilles Vigne Côtes de Provence Rouge of Château de la Galiniere matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of baeckeoffe, tajine of beef balls and merguez or magret with pepper.
Details and technical informations about Château de la Galiniere's Cuvée des Oliviers Vieilles Vigne Côtes de Provence Rouge.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Informations about the Château de la Galiniere
The Château de la Galiniere is one of of the world's great estates. It offers 20 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
