Winery Le ChefGrand Terroir 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 Grand Terroir Rosé from the Winery Le Chef
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grand Terroir Rosé of Winery Le Chef in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with Grand Terroir Rosé
Pairings that work perfectly with Grand Terroir Rosé
Original food and wine pairings with Grand Terroir Rosé
The Grand Terroir Rosé of Winery Le Chef matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti cacio e pepe, zucchini quiche or hummus.
Details and technical informations about Winery Le Chef's Grand Terroir Rosé.
Discover the grape variety: Bourboulenc
Fresh and aromatic whites with an ample palate and preserved acidity despite the sun, on discreet aromas of white flowers (broom), citrus, exotic fruits, fennel and saline marine notes. Very late-ripening, retaining freshness in hot climates. Essential component of white Châteauneuf-du-Pape AOC, white Côtes-du-Rhône and Bandol blanc, and the absolute signature of La Clape AOC. Native southern French variety with very late ripening.
Last vintages of this wine
The best vintages of Grand Terroir Rosé from Winery Le Chef are 2019, 0
Informations about the Winery Le Chef
The Winery Le Chef is one of of the world's greatest estates. It offers 3 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
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
