Winery HaussmannCabane du Pyla Bordeaux Rosé
Pink wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Cabane du Pyla Bordeaux Rosé
Pairings that work perfectly with Cabane du Pyla Bordeaux Rosé
Original food and wine pairings with Cabane du Pyla Bordeaux Rosé
The Cabane du Pyla Bordeaux Rosé of Winery Haussmann matches generally quite well with dishes of shellfish, vegetarian or poultry such as recipes of cantonese rice, quiche without pastry, courgette and blue cheese or pasta with chicken and curry.
Details and technical informations about Winery Haussmann's Cabane du Pyla Bordeaux Rosé.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Cabane du Pyla Bordeaux Rosé from Winery Haussmann are 2020, 2015, 2021, 2019 and 0.
Informations about the Winery Haussmann
The Winery Haussmann is one of of the world's great estates. It offers 54 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
