Vignerons de CotignacCentenaire de la Cave Côtes de Provence
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Centenaire de la Cave Côtes de Provence
Pairings that work perfectly with Centenaire de la Cave Côtes de Provence
Original food and wine pairings with Centenaire de la Cave Côtes de Provence
The Centenaire de la Cave Côtes de Provence of Vignerons de Cotignac matches generally quite well with dishes of beef, lamb or spicy food such as recipes of sloth pork loin, express couscous in a pressure cooker or red mullet, mackerel, tuna, salmon sushi.
Details and technical informations about Vignerons de Cotignac's Centenaire de la Cave Côtes de Provence.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Informations about the Vignerons de Cotignac
The Vignerons de Cotignac is one of wineries to follow in Côtes de Provence.. It offers 29 wines for sale in the of Côtes de Provence to come and discover on site or to buy online.
The wine region of Côtes de Provence
World reference for pale, elegant rosé: salmon to onion-skin hue, notes of strawberry, pink grapefruit, white peach and flowers, fresh, dry, mineral palate, taut finish. 90% of output, the Provençal signature. Grenache, Cinsault, Syrah and native Tibouren in the blend. A few fleshy Mediterranean reds (Mourvèdre, Syrah) and saline Vermentino 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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
