Winery La Croix l'AbbéHaut Poitou Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Haut Poitou Rosé
Pairings that work perfectly with Haut Poitou Rosé
Original food and wine pairings with Haut Poitou Rosé
The Haut Poitou Rosé of Winery La Croix l'Abbé matches generally quite well with dishes of beef, lamb or spicy food such as recipes of chinese noodles with beef, leg of lamb cooked in yoghurt / tave kosi (albania) or sheep's feet with mountain honey.
Details and technical informations about Winery La Croix l'Abbé's Haut Poitou Rosé.
Discover the grape variety: Prosecco
It is said to be of Slovenian origin, where it is cultivated under the name of Prosekar, also known for a long time in Italy under the name of Glera. It should not be confused with prosecco lungo - although there is a family link - and prosecco nostrano, which is none other than Tuscany's malvasia. Note that Vitouska - another Italian grape variety - is the result of a natural intraspecific cross between Tuscan malvasia and Prosecco. Under the name of Glera, it is registered in the Official Catalogue of wine grape varieties list A. It can be found in practically all of the former Yugoslavia, and more surprisingly in Argentina, but is virtually unknown in France.
Informations about the Winery La Croix l'Abbé
The Winery La Croix l'Abbé is one of of the world's greatest estates. It offers 3 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
