Winery Les Terres de Saint HilaireSaint Hilaire Rosé
Pink wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Saint Hilaire Rosé
Pairings that work perfectly with Saint Hilaire Rosé
Original food and wine pairings with Saint Hilaire Rosé
The Saint Hilaire Rosé of Winery Les Terres de Saint Hilaire matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of reblochon tartiflette, grilled lobster with tarragon cream sauce or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Les Terres de Saint Hilaire's Saint Hilaire Rosé.
Discover the grape variety: Tibouren
Tibouren noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Tibouren noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Informations about the Winery Les Terres de Saint Hilaire
The Winery Les Terres de Saint Hilaire is one of of the world's great estates. It offers 17 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Basic wine
Dry, still wine intended for the production of sparkling wines (champagne, crémants, etc.). The basic wines undergo a second fermentation in the bottle for the production of carbon dioxide, and therefore of bubbles.
