Winery RigalL'Instant Safran Malbec Rosé
Pink wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with L'Instant Safran Malbec Rosé
Pairings that work perfectly with L'Instant Safran Malbec Rosé
Original food and wine pairings with L'Instant Safran Malbec Rosé
The L'Instant Safran Malbec Rosé of Winery Rigal matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of family potluck, papillotes of swordfish with curry or county soup.
Details and technical informations about Winery Rigal's L'Instant Safran Malbec Rosé.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
Last vintages of this wine
The best vintages of L'Instant Safran Malbec Rosé from Winery Rigal are 2014, 2015, 2016, 2013
Informations about the Winery Rigal
The Winery Rigal is one of of the world's great estates. It offers 58 wines for sale in the of Comté Tolosan to come and discover on site or to buy online.
The wine region of Comté Tolosan
Comte Tolosan is a PGI title that covers wines produced in a large area of Southwestern France. The PGI basin encompasses 12 administrative dePartments and is home to a wide range of appellations d'origine contrôlée (AOC) such as Jurançon, Cahors and Armagnac. The IGP label provides a geographical classification for wines that are not classified for AOC level appellations due to Grape variety or winemaking style. The region is part of the Aquitaine basin - the plains that lie between the Pyrenees, the Massif Central and the Atlantic Ocean to the west.
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.
