Château TriansRouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Rouge of Château Trians in the region of Provence often reveals types of flavors of peach, strawberries or tree fruit and sometimes also flavors of red fruit.
Food and wine pairings with Rouge
Pairings that work perfectly with Rouge
Original food and wine pairings with Rouge
The Rouge of Château Trians matches generally quite well with dishes of beef, lamb or spicy food such as recipes of sautéed pork with pineapple, pizza queen with merguez or grilled pork ribs with barbecue sauce.
Details and technical informations about Château Trians's Rouge.
Discover the grape variety: Lambrusco
Lively, fruity lightly sparkling reds with an intense ruby robe and rosy foam, smooth tannins and a gulping palate of signature red fruits (strawberry, raspberry, cherry), violet, plum and floral notes. A festive and thirst-quenching profile available dry, off-dry and sweet. Stars of Lambrusco di Sorbara DOC, Grasparossa di Castelvetro DOC and Salamino di Santa Croce DOC. Family of native Italian grapes from Emilia-Romagna.
Last vintages of this wine
The best vintages of Rouge from Château Trians are 2017, 2015, 2018, 2014 and 2013.
Informations about the Château Trians
The Château Trians is one of of the world's greatest estates. It offers 14 wines for sale in the of Coteaux Varois en Provence to come and discover on site or to buy online.
The wine region of Coteaux Varois en Provence
Provençal AOC of the Var hinterland (28 villages, ~2,229 ha) tempered by the Sainte-Baume massif. Signature rosés dominate (91%): pale robe with signature notes of strawberry, grapefruit, white peach, flowers (rose, garrigue) and a citrus touch, fresh and thirst-quenching palate — more structured and mineral than the coast thanks to altitude. Cinsault, Grenache, Syrah, Mourvèdre at the base, local Tibouren. Supple cherry-garrigue reds, Rolle and Clairette whites.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Reserve wine (champagne)
Older wines, kept in vats or aged in wood in some houses, or kept in magnums at Bollinger. A small percentage of these wines are used in the blending of non-vintage wines in order to bring greater aromatic complexity.
