The Château Rochecolombe of Côtes-du-Rhône of Rhone Valley

Food and wine pairings with a white wine of Château Rochecolombe

How Château Rochecolombe wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of chicken pie, steamed ginger fish (china) or gluten-free ham and olive cake.

Organoleptic analysis of white wines of Château Rochecolombe

In the mouth the white wine of Château Rochecolombe. is a powerful.

Food and wine pairings with a pink wine of Château Rochecolombe

How Château Rochecolombe wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of flamenkuche express, gratin of ravioli with salmon or violet omelette.

The best vintages in the pink wines of Château Rochecolombe

• 2019With an average score of 3.90/5
• 0With an average score of 3.90/5

Food and wine pairings with a red wine of Château Rochecolombe

How Château Rochecolombe wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of autumn beef bourguignon, baked lamb neck on a bed of vegetables and grapes or venison leg with tomato sauce.

Organoleptic analysis of red wines of Château Rochecolombe

On the nose the red wine of Château Rochecolombe. often reveals types of flavors of cherry, smoke or earthy and sometimes also flavors of red fruit, plum or leather. In the mouth the red wine of Château Rochecolombe. is a powerful with a nice balance between acidity and tannins.

The best vintages in the red wines of Château Rochecolombe

• 2017With an average score of 4.03/5
• 2018With an average score of 3.97/5
• 2014With an average score of 3.92/5
• 2016With an average score of 3.86/5
• 2010With an average score of 3.82/5
• 2009With an average score of 3.80/5

Food and wine pairings with a sweet wine of Château Rochecolombe

How Château Rochecolombe wines pair with each other generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of rabbit stew the old fashioned way, civet of wild boar or parillade of fish and seafood.