Château Pas du CerfMarlise Côtes de Provence
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
Food and wine pairings with Marlise Côtes de Provence
Pairings that work perfectly with Marlise Côtes de Provence
Original food and wine pairings with Marlise Côtes de Provence
The Marlise Côtes de Provence of Château Pas du Cerf matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef bobotie, oven-baked lamb stew or red wine fondue.
Details and technical informations about Château Pas du Cerf's Marlise Côtes de Provence.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Marlise Côtes de Provence from Château Pas du Cerf are 2011, 2007, 2010, 2009
Informations about the Château Pas du Cerf
The Château Pas du Cerf is one of of the world's greatest 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: Vintage scale
Complex system of classification of the communes of Champagne according to the value of the grapes which are produced there. In other regions, hierarchical situation of the productions classified by various authorities.
