Winery Jean de RochebruneCinsault Rosé
Pink wine
In the mouth this pink wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Cinsault Rosé from the Winery Jean de Rochebrune
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cinsault Rosé of Winery Jean de Rochebrune in the region of Pays d'Oc is a powerful with a nice freshness.
Food and wine pairings with Cinsault Rosé
Pairings that work perfectly with Cinsault Rosé
Original food and wine pairings with Cinsault Rosé
The Cinsault Rosé of Winery Jean de Rochebrune matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta bolognese, quiche without eggs or baguette filled with saint moret and ham.
Details and technical informations about Winery Jean de Rochebrune's Cinsault Rosé.
Discover the grape variety: Negramoll
Light and fruity reds with a clear ruby robe, smooth tannins and a supple palate, with signature aromas of red fruits (cherry, raspberry, strawberry), soft spices and floral notes. Also a pillar of modern Madeira (Tinta Negra Mole) — round and candied with dried fruit notes. A component of Canarian reds and a signature of Atlantic island viticulture. Genetically identical to Tinta Negra Mole of Madeira, native black grape of the Canary Islands and Madeira.
Informations about the Winery Jean de Rochebrune
The Winery Jean de Rochebrune is one of of the world's great estates. It offers 31 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
