Winery RhonéaPetit Caprice Rosé
Pink wine
This wine is a blend of 2 varietals which are the Caladoc and the Merlot.
This wine generally goes well with beef, game (deer, venison) or mature and hard cheese.
Food and wine pairings with Petit Caprice Rosé
Pairings that work perfectly with Petit Caprice Rosé
Original food and wine pairings with Petit Caprice Rosé
The Petit Caprice Rosé of Winery Rhonéa matches generally quite well with dishes of beef, game (deer, venison) or mature and hard cheese such as recipes of tata simone's dumplings, oven roasted rabbit with mustard or savoyard fondue with biscantin (cider).
Details and technical informations about Winery Rhonéa's Petit Caprice Rosé.
Discover the grape variety: Caladoc
Caladoc noir is a grape variety that originated in France (Languedoc). 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 large bunches of grapes of medium size. Caladoc noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Petit Caprice Rosé from Winery Rhonéa are 2012
Informations about the Winery Rhonéa
The Winery Rhonéa is one of of the world's great estates. It offers 134 wines for sale in the of Méditerranée to come and discover on site or to buy online.
The wine region of Méditerranée
Méditérranée is a PGI title that covers wines produced in a large area of the South-eastern coast of France, roughly corresponding to the wine region of Provence but also including Part of the Rhône Valley. The PGI shares its territory with multiple AOC appellations as varied as Châteauneuf-du-Pape, Bandol and Côtes de Provence. The PGI Méditérranée catchment area extends over 10 departments (including the two on the island of Corsica), as well as smaller parts of the Isère, Loire and Rhône departments. Viticulture is essential to the culture and economy of this part of France.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
