Winery Les RivagesMaître Olivier Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Maître Olivier Rosé
Pairings that work perfectly with Maître Olivier Rosé
Original food and wine pairings with Maître Olivier Rosé
The Maître Olivier Rosé of Winery Les Rivages matches generally quite well with dishes of beef, lamb or spicy food such as recipes of monkfish tagine, leg of lamb cooked in yoghurt / tave kosi (albania) or honey chicken wok style.
Details and technical informations about Winery Les Rivages's Maître Olivier Rosé.
Discover the grape variety: Calabrese di Montenuovo
Light, simple reds with a clear ruby robe, smooth tannins and an airy palate with preserved acidity. Signature aromas of red fruits (cherry, raspberry), soft spices and fresh floral notes from Campania. Rustic, airy profile, nearly extinct. Conserved in heritage vineyards for its exceptional genetic and patrimonial value. Rare native Italian black grape from Campania, genetically identified as the mother of Sangiovese (father: Ciliegiolo).
Last vintages of this wine
The best vintages of Maître Olivier Rosé from Winery Les Rivages are 2015, 2016
Informations about the Winery Les Rivages
The Winery Les Rivages is one of of the world's greatest estates. It offers 11 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
