Winery Roger BaudrazComtesse de la Mazière Cinsault Rosé
Pink wine
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Food and wine pairings with Comtesse de la Mazière Cinsault Rosé
Pairings that work perfectly with Comtesse de la Mazière Cinsault Rosé
Original food and wine pairings with Comtesse de la Mazière Cinsault Rosé
The Comtesse de la Mazière Cinsault Rosé of Winery Roger Baudraz matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of cannelloni chicken, pepper and mozzarella, spinach and goat cheese quiche or baked potato churros.
Details and technical informations about Winery Roger Baudraz's Comtesse de la Mazière Cinsault Rosé.
Discover the grape variety: Velteliner précoce
The early red rosé Velteliner is a grape variety originating from Italy. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. You can find Velteliner early red rosé in several vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Provence & Corsica, Rhone Valley, Loire Valley, Beaujolais.
Informations about the Winery Roger Baudraz
The Winery Roger Baudraz is one of wineries to follow in Pays d'Oc.. It offers 51 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
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
