Winery Paul SapinThe One And Only Rosé
Pink wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with The One And Only Rosé
Pairings that work perfectly with The One And Only Rosé
Original food and wine pairings with The One And Only Rosé
The The One And Only Rosé of Winery Paul Sapin matches generally quite well with dishes of beef or mature and hard cheese such as recipes of spit-turned boar leg (oven) with "automatic watering". or crumble with pumpkin, walnut and comté cheese.
Details and technical informations about Winery Paul Sapin's The One And Only Rosé.
Discover the grape variety: Verdelho
The white Verdelho is a grape variety that originated in Portugal. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. The white Verdelho can be found cultivated in these vineyards: Languedoc & Roussillon, Rhone Valley, South West.
Informations about the Winery Paul Sapin
The Winery Paul Sapin is one of of the world's great estates. It offers 132 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
