Winery Laroche Rosé La Chevalière
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 Rosé La Chevalière from the Winery Laroche
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Light
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Bold
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Rosé La Chevalière of Winery Laroche in the region of Provence is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Rosé La Chevalière of Winery Laroche in the region of Provence often reveals types of flavors of apples, elderflower or red fruit and sometimes also flavors of citrus fruit, tree fruit or oak.
Food and wine pairings with Rosé La Chevalière
Pairings that work perfectly with Rosé La Chevalière
Original food and wine pairings with Rosé La Chevalière
The Rosé La Chevalière of Winery Laroche matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of gratin of coquillettes with ham, samoussa 3 reunionese cheeses or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Laroche's Rosé La Chevalière.
Discover the grape variety: Taraboussié
An ancient grape variety most likely originating from the Aveyron region, now in danger of extinction. Published genetic analyses have revealed that it is related to one or more grape varieties, including Mouyssaguès. For more details, click here! - Synonymy: tarabassié (for all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Rosé La Chevalière from Winery Laroche are 2010, 2019, 2018, 2017 and 2011.
Informations about the Winery Laroche
The Winery Laroche is one of of the world's great estates. It offers 63 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
News related to this wine
Vinexpo Paris to host wine and climate change talk
Wine Paris & Vinexpo Paris, running from 14 to 16 February, will host a discussion on climate change as part of series of roundtable ‘wine talks’ at the show. Decanter contributor and international consultant Rupert Joy will moderate the discussion on ‘making wine in a changing climate’, to be held at 2:30pm on Tuesday 15 February, in Hall Six. Members of the panel include: Pau Roca Blaso – director general of the International Organisation of Vine & Wine Jeremy Cukierman MW – dire ...
Brad Pitt to reopen Château Miraval recording studio
Brad Pitt and Emmy Award-winning French producer Damien Quintard have worked together to revamp and redesign the Château Miraval recording studio, which has sat unused for nearly two decades. Renamed Miraval Studios, the venue will reopen in the heart of Provence rosé wine country in summer 2022. It marks a rebirth for the illustrious venue, previously known as Studio Miraval, which was built in 1977 by the estate’s then-owner, French pianist and composer Jacques Loussier. Pink Floyd used the st ...
New group promotes regenerative viticulture in climate battle
Launched at London fine wine club 67 Pall Mall on 28 March, the Regenerative Viticulture Foundation (RVF) is the brainchild of Stephen Cronk, owner of Maison Mirabeau in Provence. Cronk, who has seen extreme weather events ranging from exceptional frosts to the worst forest fires in living memory in the three years he has owned Mirabeau, feels that one of the most important ways we can fight climate change is through ‘unlearning’ current approaches to land stewardship. ‘This is a critical moment ...
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
