Winery Les FoncanellesCinsault 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 Cinsault Rosé from the Winery Les Foncanelles
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cinsault Rosé of Winery Les Foncanelles in the region of Pays d'Oc is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Cinsault Rosé of Winery Les Foncanelles in the region of Pays d'Oc often reveals types of flavors of microbio.
Food and wine pairings with Cinsault Rosé
Pairings that work perfectly with Cinsault Rosé
Original food and wine pairings with Cinsault Rosé
The Cinsault Rosé of Winery Les Foncanelles matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of macaroni and cheese, goat cheese and bacon quiche or cheese gougères.
Details and technical informations about Winery Les Foncanelles's Cinsault Rosé.
Discover the grape variety: Saint Laurent
This grape variety was formerly cultivated in the southwest and in Alsace and the Toul region. It is also known in Germany, Austria, Luxembourg and Czechoslovakia. In France, it is no longer multiplied and is therefore in danger of disappearing.
Last vintages of this wine
The best vintages of Cinsault Rosé from Winery Les Foncanelles are 2017, 2016, 2014
Informations about the Winery Les Foncanelles
The Winery Les Foncanelles is one of of the world's greatest estates. It offers 8 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
