Winery RabiegaClos Dière Rouge
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Clos Dière Rouge of Winery Rabiega in the region of Provence often reveals types of flavors of oak, black fruit.
Food and wine pairings with Clos Dière Rouge
Pairings that work perfectly with Clos Dière Rouge
Original food and wine pairings with Clos Dière Rouge
The Clos Dière Rouge of Winery Rabiega matches generally quite well with dishes of beef, lamb or spicy food such as recipes of autumn leaves, sauté of lamb or island grouper.
Details and technical informations about Winery Rabiega's Clos Dière Rouge.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Clos Dière Rouge from Winery Rabiega are 2006, 2007, 2011, 2009 and 2008.
Informations about the Winery Rabiega
The Winery Rabiega is one of of the world's greatest estates. It offers 14 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: Dry
Champagne with between 17 and 35 grams of sugar (see dosage liqueur).
