Winery Pierre ChavinRosenta Cabernet Sauvignon
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Rosenta Cabernet Sauvignon
Pairings that work perfectly with Rosenta Cabernet Sauvignon
Original food and wine pairings with Rosenta Cabernet Sauvignon
The Rosenta Cabernet Sauvignon of Winery Pierre Chavin matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with vegetables, pasta stuffed with meat or stuffed veal breast.
Details and technical informations about Winery Pierre Chavin's Rosenta Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon 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 bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Pierre Chavin
The Winery Pierre Chavin is one of of the world's great estates. It offers 119 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
