Château MondorionLe Rosé de Mondorion
Pink wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Le Rosé de Mondorion
Pairings that work perfectly with Le Rosé de Mondorion
Original food and wine pairings with Le Rosé de Mondorion
The Le Rosé de Mondorion of Château Mondorion matches generally quite well with dishes of beef or game (deer, venison) such as recipes of tournedos with foie gras or roast pork confit.
Details and technical informations about Château Mondorion's Le Rosé de Mondorion.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Le Rosé de Mondorion from Château Mondorion are 2016
Informations about the Château Mondorion
The Château Mondorion is one of of the world's greatest estates. It offers 5 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
