Winery Hameau de CarcèsChâteau des Riaux 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 Château des Riaux Rosé from the Winery Hameau de Carcès
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château des Riaux Rosé of Winery Hameau de Carcès in the region of Provence is a with a nice freshness.
Food and wine pairings with Château des Riaux Rosé
Pairings that work perfectly with Château des Riaux Rosé
Original food and wine pairings with Château des Riaux Rosé
The Château des Riaux Rosé of Winery Hameau de Carcès matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of magic cake cheese quiche, marinated mussels with parsley or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Hameau de Carcès's Château des Riaux Rosé.
Discover the grape variety: Dakapo
Deeply coloured, supple reds with an intense, almost opaque purple colour, soft tannins and an ample palate, with signature aromas of black fruits (blackcurrant, blackberry), gentle spices and inky notes. Accessible teinturier profile. Used in blending to boost colour in light reds; grown on small areas in Germany, Switzerland and Belgium. German hybrid teinturier variety bred in 1958 (Deckrot × Portugieser).
Informations about the Winery Hameau de Carcès
The Winery Hameau de Carcès is one of of the world's great estates. It offers 28 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
