Winery Saint-BénézetGris Élégance Rosé
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Gris Élégance Rosé from the Winery Saint-Bénézet
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gris Élégance Rosé of Winery Saint-Bénézet in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with Gris Élégance Rosé
Pairings that work perfectly with Gris Élégance Rosé
Original food and wine pairings with Gris Élégance Rosé
The Gris Élégance Rosé of Winery Saint-Bénézet matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of capellini with prosciutto, cream and tuna quiche or beet and goat aperitif verrines.
Details and technical informations about Winery Saint-Bénézet's Gris Élégance Rosé.
Discover the grape variety: Aledo
Table grape with long bunches and juicy, crunchy golden berries, firm flesh and a neutral sweet flavour, prized for its exceptional shelf life. Late ripening. Grown mainly for end-of-year consumption (Christmas grape) in the Vinalopó (Alicante), it benefits from the IGP Uva de Mesa Embolsada del Vinalopó. Spanish white table grape variety, native to the Valencia and Alicante region.
Informations about the Winery Saint-Bénézet
The Winery Saint-Bénézet is one of of the world's great estates. It offers 36 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
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
