Winery Le Cellier du PicLes Combelles Rosé
Pink wine
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Food and wine pairings with Les Combelles Rosé
Pairings that work perfectly with Les Combelles Rosé
Original food and wine pairings with Les Combelles Rosé
The Les Combelles Rosé of Winery Le Cellier du Pic matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of leek and salmon lasagna, vegan leek and tofu quiche or boquerones anchovies in vinegar.
Details and technical informations about Winery Le Cellier du Pic's Les Combelles Rosé.
Discover the grape variety: Saint Pépin
Direct producer hybrid resulting from an interspecific cross between 114 E.S. (78 Minnesota x rosette or 1000 Seibel) and white seyval or 5-276 Seyve-Villard) obtained in 1971 in Osceala (United States Wisconsin) by Elmer Swenson (1913-2004). It can be found in North America, Midwest region, in Canada (Quebec, ...), in Eastern countries such as Russia, ... in France it is almost unknown.
Informations about the Winery Le Cellier du Pic
The Winery Le Cellier du Pic is one of wineries to follow in Pays d'Oc.. It offers 92 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
