Winery GastonLe Parisien Syrah Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Le Parisien Syrah Rosé
Pairings that work perfectly with Le Parisien Syrah Rosé
Original food and wine pairings with Le Parisien Syrah Rosé
The Le Parisien Syrah Rosé of Winery Gaston matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sushi cake, seafood pie or summer tuna quiche.
Details and technical informations about Winery Gaston's Le Parisien Syrah Rosé.
Discover the grape variety: Isabelle
It was found in a garden in South Carolina in the United States and given to Isabella Gibbs. It can still be found in Brazil, India, Uruguay, Madagascar, Colombia, Switzerland, Italy, etc. In France, it is one of the six hybrids prohibited since 1935 (included in the European regulations): the Clinton, the Herbemont, the Isabelle, the Jacquez, the Noah and the Othello.
Last vintages of this wine
The best vintages of Le Parisien Syrah Rosé from Winery Gaston are 0
Informations about the Winery Gaston
The Winery Gaston is one of of the world's greatest estates. It offers 33 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
