Château Pas du CerfLa Petite Plage Côtes de Provence
Pink wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with La Petite Plage Côtes de Provence
Pairings that work perfectly with La Petite Plage Côtes de Provence
Original food and wine pairings with La Petite Plage Côtes de Provence
The La Petite Plage Côtes de Provence of Château Pas du Cerf matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of sauerkraut (with tips so to do!!!), scallops with chorizo sauce or summer tuna quiche.
Details and technical informations about Château Pas du Cerf's La Petite Plage Côtes de Provence.
Discover the grape variety: Ravat noir
Obtained by Jean-François Ravat, it is an interspecific cross between 8365 Seibel and pinot noir. In France, this direct-producing hybrid has been little multiplied.
Informations about the Château Pas du Cerf
The Château Pas du Cerf 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
The AOC Côtes de Provence is the largest appellation in the Provence wine region of southeastern France. It covers about 20,000 hectares of vineyards, which produce the vast majority of Provence's rosé wine. This appellation includes most of the vineyards in the Var department - essentially the eastern half of the Provence wine region - with the exception of 2,250 hectares North of Toulon which are reserved for the Côteaux Varois en Provence appellation. Although it also covers red and white wine, about 80% of Côtes de Provence production is rosé.
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: Burned
Qualifier, sometimes equivocal, of various odors, ranging from caramel to burnt wood.
