Winery La SanglièreLa Riviera Rosé
Pink wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with La Riviera Rosé
Pairings that work perfectly with La Riviera Rosé
Original food and wine pairings with La Riviera Rosé
The La Riviera Rosé of Winery La Sanglière matches generally quite well with dishes of beef or mature and hard cheese such as recipes of german recipe for marinated meat: sauerbraten or veal cutlets with savoy tomme.
Details and technical informations about Winery La Sanglière's La Riviera Rosé.
Discover the grape variety: Foch
Interspecific crossing between 101-14 Millardet and Grasset (vitis riparia X vitis rupestris) and the goldriesling obtained by Eugène Kühlmann around 1911. With these same parents, he obtained among others the Léon Millot. Maréchal Foch is still found in Canada (Quebec) where it is the first black grape variety, in the north-east of the United States, etc. In France, it is hardly present in the vineyard any more, although it is registered in the Official Catalogue of Vine Varieties list A.
Last vintages of this wine
The best vintages of La Riviera Rosé from Winery La Sanglière are 2017
Informations about the Winery La Sanglière
The Winery La Sanglière is one of of the world's great estates. It offers 25 wines for sale in the of Méditerranée to come and discover on site or to buy online.
The wine region of Méditerranée
Méditérranée is a PGI title that covers wines produced in a large area of the South-eastern coast of France, roughly corresponding to the wine region of Provence but also including Part of the Rhône Valley. The PGI shares its territory with multiple AOC appellations as varied as Châteauneuf-du-Pape, Bandol and Côtes de Provence. The PGI Méditérranée catchment area extends over 10 departments (including the two on the island of Corsica), as well as smaller parts of the Isère, Loire and Rhône departments. Viticulture is essential to the culture and economy of this part of France.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
