|Les Cassagnes de la Nerthe
Characteristics of wines - pairing with food
• White wines have good aromatic intensity. They have a good balance. They are never aggressive. They should not be kept for very long. They accompany grilled or cream fish, shellfish, bourride and goat cheese
• Rosé wines, fresh and fruity, should be drunk young. They are used on cold cuts, white meats, fish or meat barbecues. They can accompany a whole meal.
• Red wines are light and supple if produced on light soils. In this case, they should be drunk in the first 3 years and served with hot meat starters, white meats, soft cheeses ...
If they are produced on clay soils with pebbles, they are richer and more tannic. They have a fairly good shelf life, 3 to 6 years or more. They accompany red meats, meats in sauce, game and soft, bloomy rind cheeses. Do not hesitate to combine them with more original dishes such as truffles and certain fish-based preparations.
• The whites should be served at around 10 ° C
• Rosés between 10 and 12 "C
• Red wines, the lightest should be served at 13/14 "C, the most powerful at around 15 ° C.
The Côtes du Rhône also produce early wines. These light wines owe their characteristics to a very short vatting period. They should be drunk fresh and fresh