Winery Mas MarignaneLes Marignanes Costières-de-Nîmes Rosé
Pink wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Les Marignanes Costières-de-Nîmes Rosé
Pairings that work perfectly with Les Marignanes Costières-de-Nîmes Rosé
Original food and wine pairings with Les Marignanes Costières-de-Nîmes Rosé
The Les Marignanes Costières-de-Nîmes Rosé of Winery Mas Marignane matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of capellini with prosciutto, wild rice salad with tuna or mouclade.
Details and technical informations about Winery Mas Marignane's Les Marignanes Costières-de-Nîmes Rosé.
Discover the grape variety: Red Globe
Table grape with long clusters and spherical red-purple berries, thin skin and crisp flesh, sweet fresh taste. Highly productive with excellent shelf life. One of the most exported table grapes worldwide, grown in California, China, Peru, Chile and Spain, massively distributed globally. Black American table grape variety obtained in 1958 in California by complex crossing for fresh consumption.
Informations about the Winery Mas Marignane
The Winery Mas Marignane is one of of the world's great estates. It offers 18 wines for sale in the of Costières-de-Nîmes to come and discover on site or to buy online.
The wine region of Costières-de-Nîmes
A link between the southern Rhône and the Languedoc (the Rhône's southern tip, Gard): signature Syrah-Grenache reign in reds (≥50%) — fruity and structured with ripe black fruit (blackberry, blueberry), cherry, raspberry, plum, mirabelle and a spicy touch, supple tannins and a fresh finish. Dense Mourvèdre, Carignan and Cinsault complement, Marselan a modern touch. Lively rosés. Ample whites (Grenache Blanc, Roussanne).
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
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.
