Le Cercle des Vignerons de Saint LouisTerres Nobles Côtes de Provence
Sweet wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Terres Nobles Côtes de Provence
Pairings that work perfectly with Terres Nobles Côtes de Provence
Original food and wine pairings with Terres Nobles Côtes de Provence
The Terres Nobles Côtes de Provence of Le Cercle des Vignerons de Saint Louis matches generally quite well with dishes of beef, lamb or spicy food such as recipes of quick beef bourguignon, lamb sweetbreads with white wine and sorrel cream or moroccan veal tagine from hanane.
Details and technical informations about Le Cercle des Vignerons de Saint Louis's Terres Nobles Côtes de Provence.
Discover the grape variety: Subéreux
Simple, lively dry whites with a pale golden robe, an airy palate with preserved acidity. Understated aromas of citrus and white flowers. Disease-resistant. Now marginal, surviving in a few heritage French plots; one of the older hybrids preserved in varietal collections and a parent of Seyval Blanc. A French white hybrid obtained by Albert Seibel (Seibel 4938) in the early twentieth century.
Informations about the Le Cercle des Vignerons de Saint Louis
The Le Cercle des Vignerons de Saint Louis is one of wineries to follow in Côtes de Provence.. It offers 78 wines for sale in the of Côtes de Provence to come and discover on site or to buy online.
The wine region of Côtes de Provence
World reference for pale, elegant rosé: salmon to onion-skin hue, notes of strawberry, pink grapefruit, white peach and flowers, fresh, dry, mineral palate, taut finish. 90% of output, the Provençal signature. Grenache, Cinsault, Syrah and native Tibouren in the blend. A few fleshy Mediterranean reds (Mourvèdre, Syrah) and saline Vermentino whites.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Roundup
Woody part of the grape bunch to which the berries are attached.
