Château d’OllièresRouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Rouge
Pairings that work perfectly with Rouge
Original food and wine pairings with Rouge
The Rouge of Château d’Ollières matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tagine with prunes and almonds, baked lamb neck on a bed of vegetables and grapes or scallops with cream.
Details and technical informations about Château d’Ollières's Rouge.
Discover the grape variety: Courbu noir
Courbu noir is a grape variety with red and bronze leaves. It originates from the Pyrenean vineyards where it occupies a little more than one hectare. It is completely different from the white Courbu. The adult leaves have five lobes and a petiolar sinus. The berries of the Courbu Noir are round. The berries are small, as are the clusters. The beginning of the veins and the petiolar point are red. The shoots of this grape variety bend to form a parasol. To hope for a significant harvest, it is important to prune it long. Its budburst period begins 3 days after Chasselas. As for its maturity, it is the third period. This variety is very sensitive to oidium, but it does not fear mildew very much. It produces light and fine wines. It is not very colourful and does not contain enough alcohol. Courbu Noir has two approved clones, 728 and 729.
Informations about the Château d’Ollières
The Château d’Ollières is one of of the world's greatest estates. It offers 15 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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
