Winery Légion ÉtrangèreGrande Cuvée Esprit de Corps Côtes de Provence Rosé
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 Grande Cuvée Esprit de Corps Côtes de Provence Rosé from the Winery Légion Étrangère
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grande Cuvée Esprit de Corps Côtes de Provence Rosé of Winery Légion Étrangère in the region of Provence is a with a nice freshness.
Food and wine pairings with Grande Cuvée Esprit de Corps Côtes de Provence Rosé
Pairings that work perfectly with Grande Cuvée Esprit de Corps Côtes de Provence Rosé
Original food and wine pairings with Grande Cuvée Esprit de Corps Côtes de Provence Rosé
The Grande Cuvée Esprit de Corps Côtes de Provence Rosé of Winery Légion Étrangère matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of fricadella, squid from the mouth of the cavado river (portugal) or spinach and goat cheese quiche.
Details and technical informations about Winery Légion Étrangère's Grande Cuvée Esprit de Corps Côtes de Provence Rosé.
Discover the grape variety: Niellucciu
Structured, elegant age-worthy reds with a deep ruby robe, firm tannins and an ample palate, with signature aromas of red fruits (cherry, plum), spices (pepper), garrigue, immortelle and Mediterranean notes. Also structured rosés. Star of Patrimonio AOC (northern Corsica, calcareous soils) and present in Cap Corse AOC. Corsican synonym for Nielluccio, identical to Italian Sangiovese; indigenous black variety from Cap Corse.
Informations about the Winery Légion Étrangère
The Winery Légion Étrangère is one of of the world's great estates. It offers 20 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
