Artisans Vignerons d'OllonLe Caviste Rosé
Pink wine
This wine generally goes well with beef
Food and wine pairings with Le Caviste Rosé
Pairings that work perfectly with Le Caviste Rosé
Original food and wine pairings with Le Caviste Rosé
The Le Caviste Rosé of Artisans Vignerons d'Ollon matches generally quite well with dishes of beef such as recipes of braised beef with carrots.
Details and technical informations about Artisans Vignerons d'Ollon's Le Caviste Rosé.
Discover the grape variety: Gamay noir
Light, juicy reds, low in tannins with crunchy freshness, showing aromas of wild strawberry, raspberry, banana (from carbonic maceration) and peony. Easy-drinking style of Beaujolais Nouveau, more structured and mineral on the granites of the ten crus (Morgon, Moulin-à-Vent, Fleurie, Brouilly). Also in Touraine, Auvergne and Swiss Romande. A Burgundian variety, a cross of Pinot Noir × Gouais Blanc.
Last vintages of this wine
The best vintages of Le Caviste Rosé from Artisans Vignerons d'Ollon are 0
Informations about the Artisans Vignerons d'Ollon
The Artisans Vignerons d'Ollon is one of of the world's great estates. It offers 25 wines for sale in the of Chablais to come and discover on site or to buy online.
The wine region of Chablais
Vaud sub-region between Villeneuve and Bex, terraces on glacial moraines and limestone screes, temperate alpine climate moderated by Lake Geneva. Chasselas: taut and mineral with notes of green apple, citrus, sweet almond, white flowers, light honey and flint, chiselled palate and saline finish — most powerful expression of the variety. Key crus: Aigle and Yvorne (1584 rockslide). Elegant Pinot Noir and supple Gamay.
The wine region of Vaud
World reference for Chasselas (~60% of the vineyard). Mineral, delicate whites with signature notes of green apple, citrus, white flowers, fresh almond and a saline touch, low acidity and a silky palate. Maximum expression in Lavaux (UNESCO 2007) on Lake Geneva terraces. Also La Côte, Chablais and the iconic Dézaley.
The word of the wine: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
