Winery GassierDomaine Baron Gassier Cuvée Originale Rosé
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Domaine Baron Gassier Cuvée Originale Rosé from the Winery Gassier
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Domaine Baron Gassier Cuvée Originale Rosé of Winery Gassier in the region of Provence is a with a nice freshness.
Food and wine pairings with Domaine Baron Gassier Cuvée Originale Rosé
Pairings that work perfectly with Domaine Baron Gassier Cuvée Originale Rosé
Original food and wine pairings with Domaine Baron Gassier Cuvée Originale Rosé
The Domaine Baron Gassier Cuvée Originale Rosé of Winery Gassier matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of tripe in the style of caen, paella from an old spanish grandmother... or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Gassier's Domaine Baron Gassier Cuvée Originale Rosé.
Discover the grape variety: Carminoir
Intraspecific crossing between pinot noir and cabernet-sauvignon obtained in 1982 at the Federal Research Station Agroscope Changins in Wadenswil (Switzerland). It can be found in Switzerland, Germany, Belgium, ... in France it is very little known.
Last vintages of this wine
The best vintages of Domaine Baron Gassier Cuvée Originale Rosé from Winery Gassier are 2015
Informations about the Winery Gassier
The Winery Gassier is one of of the world's great estates. It offers 45 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
