Characteristics of wines - pairing with dishes • White wines have good aromatic intensity. They have a good balance. They are never aggressive. They must not be kept very long. They accompany grilled fish or cream, crustaceans, bourride and goat cheeses
• The rosé wines, fresh and fruity, are drunk young. They are used on charcuterie, white meats, barbecues of fish or meat. They can accompany a whole meal.
• Red wines are light and supple if they are produced on light soils. In this case, it is necessary to drink them in the first 3 - 4 years and to serve them on the warm meat starters, the white meats, the soft cheeses ... If they are produced on clay soils with pebbles, they are richer and more tannic. They have good conservation skills, 3-6 years or more.
They accompany red meats, meat in sauce, game and soft cheeses with a floral rind. Do not hesitate to associate them with more original dishes such as truffles and some fish preparations.
• Whites should be served at around 10 ° C,
• Rosés between 10 and 12 "C,
• Red wines should be served lighter at 13/14 "C, the most powerful around 15 ° C.
The Côtes du Rhône also produce early wines. These light wines, owe their characteristics to a very short vatting. They should be eaten fresh and fresh