Winery Le Rosé de BessanLibelule Cinsault
Pink wine
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Food and wine pairings with Libelule Cinsault
Pairings that work perfectly with Libelule Cinsault
Original food and wine pairings with Libelule Cinsault
The Libelule Cinsault of Winery Le Rosé de Bessan matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of meat and goat pie, zucchini quiche or sunshine pie with tomato pesto and pine nuts.
Details and technical informations about Winery Le Rosé de Bessan's Libelule Cinsault.
Discover the grape variety: Cabernet-Jura
An interspecific cross between Cabernet Sauvignon and a still unknown relative, obtained in 1991 by Valentin Blatter of Soyhières (Switzerland). Cabernet-Jura can be found in Switzerland, Belgium, the Netherlands, Germany, etc., but is still little known in France.
Informations about the Winery Le Rosé de Bessan
The Winery Le Rosé de Bessan is one of wineries to follow in Pays d'Oc.. It offers 28 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
