Winery La CadiérenneCathedra Bandol 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 Cathedra Bandol Rosé from the Winery La Cadiérenne
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cathedra Bandol Rosé of Winery La Cadiérenne in the region of Provence is a with a nice freshness.
Food and wine pairings with Cathedra Bandol Rosé
Pairings that work perfectly with Cathedra Bandol Rosé
Original food and wine pairings with Cathedra Bandol Rosé
The Cathedra Bandol Rosé of Winery La Cadiérenne matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of traditional flemish carbonades, cantonese rice or quiche without pastry, courgette and blue cheese.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Cathedra Bandol Rosé from Winery La Cadiérenne are 2019, 2017, 2018
Informations about the Winery La Cadiérenne
The Winery La Cadiérenne is one of of the world's greatest estates. It offers 32 wines for sale in the of Bandol to come and discover on site or to buy online.
The wine region of Bandol
Provençal jewel between Cassis and Toulon, kingdom of Mourvèdre (50-95% in red). Signature powerful reds with notes of black blackberry, garrigue, pepper, leather, truffle and a balsamic touch, firm tannins and superb ageing (10-30 years) — French benchmark for the grape. Structured, gastronomic rosés (strawberry, citrus, spices) — not a simple aperitif rosé. Rare, mineral Clairette and Bourboulenc 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
