Château VariBergerac Rosé
Pink wine
This wine is a blend of 2 varietals which are the Malbec and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Bergerac Rosé
Pairings that work perfectly with Bergerac Rosé
Original food and wine pairings with Bergerac Rosé
The Bergerac Rosé of Château Vari matches generally quite well with dishes of beef, game (deer, venison) or spicy food such as recipes of monkfish tail with white butter, duck breast with pepper sauce or couscous chicken and merguez.
Details and technical informations about Château Vari's Bergerac Rosé.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Informations about the Château Vari
The Château Vari is one of of the world's greatest estates. It offers 15 wines for sale in the of Bergerac Rosé to come and discover on site or to buy online.
The wine region of Bergerac Rosé
Modern rosé from Bergerac in southern Périgord: blend of Merlot, Cabernet Franc and Cabernet Sauvignon (sometimes local Mérille) by direct pressing or saignée — fresh fruity rosés with salmon robe more or less pale, nose of strawberry, raspberry and tangy red fruits, slightly tangy palate with fine freshness and clean finish. Summer thirst-quenching wines to drink young, ideal companions for grilled meats and aperitifs. Clay-limestone and boulbène soils, alternative to Provence rosés.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
