Winery Rémy PannierCuvée Spéciale Rosé
Pink wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Gamay noir and the Merlot.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Cuvée Spéciale Rosé of Winery Rémy Pannier in the region of Loire Valley often reveals types of flavors of strawberries, microbio or tree fruit and sometimes also flavors of red fruit.
Food and wine pairings with Cuvée Spéciale Rosé
Pairings that work perfectly with Cuvée Spéciale Rosé
Original food and wine pairings with Cuvée Spéciale Rosé
The Cuvée Spéciale Rosé of Winery Rémy Pannier matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of braciola (southern italy), sauté of pork with chorizo or potjevlesch (northern france).
Details and technical informations about Winery Rémy Pannier's Cuvée Spéciale Rosé.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Cuvée Spéciale Rosé from Winery Rémy Pannier are 2019, 2018, 2015, 2017 and 2016.
Informations about the Winery Rémy Pannier
The Winery Rémy Pannier is one of of the world's greatest estates. It offers 59 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
