Tasting notes
Alcohol, Acidity, Fruity, Body · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickRoasted vegetable mille-feuille, fresh goat cheese and reduced jus
The caramelized vegetables and goat cheese provide a melting texture and a gentle acidity that pair perfectly with the wine's medium structure and fruitiness.
- Roasted sea bass fillet, lemon jus and crunchy vegetables
Delicate flesh and a vibrant jus: the dish's acidity enhances the wine's fruity freshness, while the lean texture allows its body and minerality to shine.
- Pan-seared trout with lemon-herb beurre blanc
Delicate seared trout with bright lemon and herbs lifts the wine's acidity and fruitiness, while a light butter sauce complements its medium body without overwhelming subtle mineral notes.
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- Porcini mushroom and Parmesan risotto
Creamy rice and mushroom umami balance with the wine's lively acidity and medium body; the dish's silky texture harmonizes with light tannins.
- 60% Dark Chocolate with Sour Cherry CoulisDessert
The slight bitterness and acidity of the cherry contrast with the chocolate, enhancing the fruit and body of the wine without overpowering its low tannins.
- Beef stew with onions and tomato
Stewed meats with a rich sauce and controlled acidity: the soft structure and red fruit of the dish enhance the acidity and tannic lightness of the wine.
Storage potential between 1 and 3 years
Currently drink vintages 2023 to 2025
Serve between 10°C and 12°C
Common varieties
Mourvèdre
A bold red grape variety producing full-bodied wines with aromas of dark fruits, herbs, and licorice.
Grenache
A versatile red grape variety producing fruity and spicy wines with notes of red berries and Mediterranean herbs.
Cinsault
Cinsault is a red grape variety used to produce rosé and red wines in southern France. It contributes to light and fruity wines with aromas of red fruits and lively acidity.