Rose wine Flashcards
Pierre de Taille Provence Rosé story
Story: The producer of Pierre de Taille is the excellent co-operative Hostellerie des Vins de Rognes. Comprised of 65 producers and nearly 600 hectares of vineyards in Provence, they work together to produce the finest examples of the region. The classic hilly terroir of limestone rich soils around the village of Rognes brings the freshness expected
Pierre de Taille Provence Rosé characteristics
Grapes: Grenache and Cinsault
Flavours: strawberry, rhubarb and pink grapefruit, rose petals
Food pairing: Leaner sashimi
Rose Guillaume Gonnet story
Story: Even though the latest fashion dictates that rose is a wine that is only salmon pink, the Tavel rose is a historic style which was once more common throughout Europe. The wine has more color, weight, structure, firm minerality that holds the intensity level of the food, leading to a finish with superb depth, while the red fruit, peach & nectarine flavors refreshing your palate.
Rose Guillaume Gonnet characteristics
Grape: Grenache, Syrah, Cinsault
Suitable for vegans
Food pairing: Mackerel, salmon and akami sashimi, Duck yakitori
Coteaux d’Aix en Provence ‘Grand Vin’ story
Story: Château La Coste is a dramatically beautiful estate, situated 16km north of Aix en Provence with fine views of the Luberon mountains and the snow-capped Alps beyond. The property has been organic since 2009 and follows strict biodynamic principles to preserve the terroir and to safeguard the essence of the soil. The state-of-the-art cuverie, designed by French architect Jean Nouvel, is hugely impressive and symbolic of the acute attention to detail of everything at Château La Coste.
It is also home to an extraordinary art collection, boutique hotel and highly regarded restaurants. However, it is the vines and the vignerons that take centre stage and are the beating pulse of this special place.
Coteaux d’Aix en Provence ‘Grand Vin’ characteristics
Organic
Grape: Syrah, Grenache, Vermentino
Flavour: Floral nose, aromas of white fruits and citurs that express a great freshness with notes of small red groves, beautiful minerality.
Food pairing: Leaner sashimi
Botega Gotica Cimbalo Rose
Story: Bodega Gotica are a family business that has been producing grapes for several generations in the municipality of Rueda. In the year 2004, they started the production of wines with grapes always produced by them.
Botega Gotica Cimbalo Rose
Region: Rueda
Grapes: Tempranillo & Cabernet Sauvignon
Flavour: red & black fruits, plum and notes of grass
Food pairing: duck yakitori
La Brouette Côtes de Gascogne story
Story: Located in rural South West France, Gascony has a rich viticultural history, once boosted by the popularity of Armagnac. By the latter half of the 20th century, however, this production had dwindled, leaving villages and vineyards abandoned. This decline was reversed by André Dubosc, a local man determined to reinvigorate the area and restore its wine reputation. He brought together a group of like-minded winegrowers and in 1979 founded Producteurs Plaimont, a union of three cooperatives, Plaisance, Aignan and Saint-Mont.
La Brouette Côtes de Gascogne characteristics
Grapes: Cabernet Sauvignon and Merlot
Vegan
Flavours: strawberries and cream, raspberries
Food pairing: possible desserts - TBC
Magnum Jadis Rosé, Côtes de Provence, Château Grand Boise story
Story: In 1610, just above the village of Trets, a Magistrate from Aix-en-Provence had himself built the bastide “La Grenobloise”, a solid stone-built house which faced the Sainte-Victoire mountain. At the time, its 10 hectares (25 acres) of vines produced 150 hl (3300 gals) of wine. A vaulted cellar was hollowed out of the living rock and later a glassworks was installed. Chateau Grand Boise was thus the first Provençal wine estate to bottle its own wine.
In 1879, the estate merged with the two neighbouring farms of Cabassude and Les Brunets to create the great estate we know today.
Magnum Jadis Rosé, Côtes de Provence, Château Grand Boise story
Grapes: 80% Grenache, 20% Syrah
Flavours: wild strawberries, violets and orange peel, complemented by a hint of saffron
Food pairing: leaner sashimis
