Winery Jacques PelvasBrut Rosé
Sparkling wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Brut Rosé of Winery Jacques Pelvas in the region of Provence often reveals types of flavors of peach, strawberries or raspberry and sometimes also flavors of earth, tree fruit or red fruit.
Food and wine pairings with Brut Rosé
Pairings that work perfectly with Brut Rosé
Original food and wine pairings with Brut Rosé
The Brut Rosé of Winery Jacques Pelvas matches generally quite well with dishes of beef or mature and hard cheese such as recipes of baked lasagna or cantalian patranque !.
Details and technical informations about Winery Jacques Pelvas's Brut Rosé.
Discover the grape variety: Boskoop glory
It is said to be a natural interspecific cross between a vitis vinifera and a vitis labrusca, the isabelle variety being a better known example. It was discovered by Gérard Van Tol Boskoop and imported into Germany by Günter Pfeiffer. It can also be found in the Netherlands, Belgium and England, where it is commonly grown in greenhouses. We noted that the schuyler looks somewhat like the Boskoop glory even if the origins, each time put forward, are quite different, to be followed!
Informations about the Winery Jacques Pelvas
The Winery Jacques Pelvas is one of of the world's greatest estates. It offers 5 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
