Winery RacineGrenache & Cinsaut Rosé
Pink wine
In the mouth this pink wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Grenache & Cinsaut Rosé from the Winery Racine
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grenache & Cinsaut Rosé of Winery Racine in the region of Pays d'Oc is a powerful with a nice freshness.
Food and wine pairings with Grenache & Cinsaut Rosé
Pairings that work perfectly with Grenache & Cinsaut Rosé
Original food and wine pairings with Grenache & Cinsaut Rosé
The Grenache & Cinsaut Rosé of Winery Racine matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of simple chinese noodle soup, summer tuna quiche or aperitif puff pastries (cheese matches, puff pastries with....
Details and technical informations about Winery Racine's Grenache & Cinsaut Rosé.
Discover the grape variety: Humagne rouge
Structured, wild reds with a sustained ruby robe, firm tannins and fresh alpine acidity, with aromas of red fruit (cherry, raspberry), violet, garrigue, spice, dried herbs and characteristic animal notes. Dense palate, fine ageing potential. Star of the great Valais reds on the sun-drenched slopes of the Swiss Rhône (Sierre, Salquenen, Chamoson). Autochthonous Aosta Valley variety, identical to Cornalin d'Aoste in Italy, with no genetic link to Humagne Blanche.
Last vintages of this wine
The best vintages of Grenache & Cinsaut Rosé from Winery Racine are 2017, 2018
Informations about the Winery Racine
The Winery Racine is one of of the world's greatest estates. It offers 16 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
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
