Winery La FrancetteGrenache Rosé
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Grenache Rosé from the Winery La Francette
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grenache Rosé of Winery La Francette in the region of Vin de France is a with a nice freshness.
Food and wine pairings with Grenache Rosé
Pairings that work perfectly with Grenache Rosé
Original food and wine pairings with Grenache Rosé
The Grenache Rosé of Winery La Francette matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of vegetarian lasagna, mushroom, bacon and gruyere quiche or bacon cake.
Details and technical informations about Winery La Francette's Grenache Rosé.
Discover the grape variety: Muscat de Saint Vallier
Interspecific crossing obtained by Seyve-Villard between the 12 129 Seyve-Villard and the early panse of Provence. This direct-producing hybrid is practically no longer multiplied, and is nowadays only found in private gardens. - Synonymy: 20 473 Seyve-Villard (for all the synonyms of the varieties, click here!).
Informations about the Winery La Francette
The Winery La Francette is one of of the world's greatest estates. It offers 5 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
