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Mas Des Bressades Rosé 2020
Mas Des Bressades Rosé 2020
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Description
Description
Mas des Bressades Rosé is a refreshing and vibrant wine from Costières de Nîmes in the Rhône Valley, France, crafted from a blend of Grenache, Syrah, and Mourvèdre. This dry, medium-bodied rosé offers enticing aromas of strawberries, watermelon, and citrus, with a crisp palate featuring red berries, hints of herbs, and a bright, zesty finish.
*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.
Wine Details
Wine Details
Type: Rosé Wine
Style: Medium-bodied, Dry
Grape Varietal: Grenache, Syrah, Mourvèdre
Tastes Like: Comparable to a Provençal rosé, with strawberries, citrus, and herbal notes
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Costières de Nîmes AOC
Region: Rhône Valley, France
Terroir: Gravel and clay-limestone soils
Aging: Stainless steel to preserve freshness
Serving Temperature: 8-10°C – Serve well-chilled
Winery
Winery
Mas des Bressades, an esteemed estate in the Rhône Valley, is renowned for its dedication to crafting wines that embody the region’s unique terroir. Their Rosé is a vibrant and elegant expression of the southern Rhône, offering a perfect balance of fruitiness, minerality, and refreshing acidity.
Food Pairings
Food Pairings
Seafood: Grilled prawns, poached salmon, or crab cakes.
Poultry: Lemon herb roasted chicken or turkey breast.
Vegetarian: Niçoise salad or ratatouille.
Meat: Light charcuterie or pork tenderloin with an apricot glaze.
Cheese Pairings
Cheese Pairings
Goat Cheese: Fresh and tangy, complementing the wine’s crisp acidity.
Feta: Salty and crumbly, enhancing the wine’s citrus notes.
Brie: Soft and creamy, balancing the wine’s delicate fruit.
Comté: Nutty and semi-hard, pairing beautifully with the wine’s herbal character.
Recipe
Recipe
Salade Niçoise (Niçoise Salad)
Ingredients:
- 200g fresh green beans, trimmed
- 4 small potatoes, boiled and halved
- 2 hard-boiled eggs, quartered
- 200g cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 can (150g) tuna in olive oil, drained
- 1/4 cup black olives
- 2 tbsp capers
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions:
- Blanch green beans in boiling water for 2 minutes, then transfer to an ice bath to cool. Drain and set aside.
- In a large bowl, arrange the green beans, potatoes, eggs, tomatoes, onion, tuna, olives, and capers.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Tip: Pair with a chilled glass of Mas des Bressades Rosé for a light and delightful Provençal-inspired meal.
