🍇 The Les Mariés Cinsault Grenache Rosé by Parlemont delights with its elegantly dry flavor profile and harmonious fruitiness
🥗 Enjoy this refreshing rosé best with a crisp vegetable salad or a fine asparagus salad with quinoa
🇫🇷 Made from the noble grape varieties Cinsault and Grenache, this wine reflects the sunny soul of Languedoc
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More information about Les Mariés Cinsault Grenache Rosé - Parlemont
The light-footed Les Mariés Cinsault Grenache Rosé from the house of Parlemont glides into the glass with brilliant strawberry pink. The bouquet of this rosé wine from Languedoc convinces with aromas of quince, apple, guava and Gallia melon. It is its fruity nature that makes this wine so special.
This French wine delights with its elegantly dry flavor. It was bottled with 5.9 grams of residual sugar. As you would expect from a wine beyond the 4-euro mark, this French wine naturally enchants with the finest balance despite all its dryness. Aroma does not necessarily require residual sugar. Light-footed and multi-layered, this light rosé wine presents itself on the palate. Due to its concise fruit acidity, the Les Mariés Cinsault Grenache Rosé is wonderfully fresh and lively on the palate. In the finish, this youthful rosé wine from the wine-growing region of the Languedoc finally inspires with beautiful length. Once again, hints of nashi pear and papaya show through.
Vinification of the Les Mariés Cinsault Grenache Rosé from Parlemont
This elegant rosé wine from France is made from Cinsault and Grenache grapes. After the grape harvest, the grapes arrive at the winery by the fastest route. Here they are selected and carefully crushed. Fermentation follows in stainless steel tanks at controlled temperatures. After the end of fermentation, Les Mariés Cinsault Grenache Rosé can continue to harmonize on the fine lees for a few months....
Food recommendation for the Parlemont Les Mariés Cinsault Grenache Rosé
This French rosé wine is best enjoyed well chilled at 8 - 10°C. It is perfect as an accompaniment to vegetable salad with beetroot, asparagus salad with quinoa or omelet with salmon and fennel.
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