Winery Lou BassaquetCuvée Spéciale Côtes de Provence Rosé
Pink wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Cuvée Spéciale Côtes de Provence Rosé
Pairings that work perfectly with Cuvée Spéciale Côtes de Provence Rosé
Original food and wine pairings with Cuvée Spéciale Côtes de Provence Rosé
The Cuvée Spéciale Côtes de Provence Rosé of Winery Lou Bassaquet matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of potato and bacon omelette, scallops or salmon and goat cheese quiche.
Details and technical informations about Winery Lou Bassaquet's Cuvée Spéciale Côtes de Provence Rosé.
Discover the grape variety: Rebo
Supple, fruity reds with a deep ruby colour, soft tannins and a charming palate, showing signature aromas of red and black fruits (cherry, blackberry), plum, gentle spices and balsamic notes. Modern, airy profile to drink young or for short ageing. Grown mainly in Trentino and Veneto, used in northern Italian blends and as a single-variety wine. Italian black variety obtained in 1948 at San Michele all'Adige, a cross of Merlot × Marzemino.
Informations about the Winery Lou Bassaquet
The Winery Lou Bassaquet is one of of the world's great estates. It offers 24 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
