A CÔTES DU RHÔNE ROSÉ - SOFT AND CRUMBLY
Presentation
Presentation
Since 2006, the Quiot Family, charmed by the Dentelles de Montmirail and its products of character, owns the Château du Trignon in order to perpetuate it, while expanding it by 10 ha of Vacqueyras and few hectares of Beaume-de-Venise.
"Respectful of achievement but rich of our wine-maker knowledge, we have adopted this land whose singularity fits in with all our others properties, in the same line of tradition, quality and adaptation."
"Respectful of achievement but rich of our wine-maker knowledge, we have adopted this land whose singularity fits in with all our others properties, in the same line of tradition, quality and adaptation."
Location
The Rhône Valley has always been a privileged passage between the Mediterranean world and northern or Atlantic Europe. The very fruitful archaeological research carried out in the region, combined with historical studies, establish the Côtes du Rhône as one of the first wine regions in the world. From 125 BC, the Romans planted vines and built low walls protecting the terraces. They make this region one of the most beautiful in Narbonne Gaul. This notoriety will increase over the centuries and will take shape in 1937 with the consecration of the AOC Côtes du Rhône.
The Côtes du Rhône rosé only represents 8% of the regional production.
The Côtes du Rhône rosé only represents 8% of the regional production.
Terroir
2 terroirs :
- the alluvial terraces rich in pebbles (on the Plan de Dieu) provide the vines with a regular water supply and the return, during the night, of the heat stored during the day by the pebbles.
- the clay-limestone alluvial terraces offer a more contrasting water supply.
- the alluvial terraces rich in pebbles (on the Plan de Dieu) provide the vines with a regular water supply and the return, during the night, of the heat stored during the day by the pebbles.
- the clay-limestone alluvial terraces offer a more contrasting water supply.
Vinification
Direct pressing or cold maceration (12 to 24 hours). Vatting 12 to 24 days at 18-20°C.
Varietals
Cinsault
Grenache noir
Syrah
Grenache noir
Syrah
Specifications
Alcohol content : 14 % vol.
Advice
Serving
Drink fresh.
Ageing potential
Enjoy all year long, 2 to 3 years
Tasting
Tangy pink color.
Bewitching scents of wild strawberries, longan and flowers (yellow roses). Very floral on the palate, good length and good balance.
Bewitching scents of wild strawberries, longan and flowers (yellow roses). Very floral on the palate, good length and good balance.
Food pairings
As an accompaniment to a starter based on vegetables, white meats or fine grilled meats.
Recipes
PISTOU SOUP
You will need: 600g of red beans, 600g of white beans, 300g of green beans, 2 zucchini, 3 carrots, 2 tomatoes, 1 onion, 2 potatoes, 4 handfuls of pasta, 6 cloves of garlic, half a jar of basil, olive oil, salt, pepper, Parmesan and grated Gruyere.
1. Sort all the vegetables and cut the carrots, green beans, zucchini, and potatoes into small cubes.
2. Plunge the red and white coconuts, green beans, zucchini, carrots, two whole tomatoes, leaving the skin on, in a casserole dish filled with water, salt the water but do not cover, cook for 45 minutes. . To check doneness, rely on the red or white coconuts. Add a sprig of basil.
3. After 45 minutes add the potatoes, cook for another 15 minutes, add the shells last. Cook them for about 10 minutes. Remove the sprig of basil when everything is cooked.
4. While everything is cooking, prepare the pesto, made with garlic and basil. Remove the leaves from the basil, mash the basil leaves (without the branches) while adding olive oil to make an ointment. When everything is crushed, remove the tomatoes from the casserole, remove the skin, and mix the flesh with the pesto. Season with salt and pepper to taste.
5. Mix the pesto with the soup and leave on low heat for another 5 minutes.
6. Finally, taste by adding grated Parmesan or Gruyère cheese.
MINI CARROT & SQUASH SEEDS CAKE
To cook 6 to 8 mini salty carrot cakes (or muffins are good as well) :
1. In a mixing bowl, mix 200g of flour, half a pack of instant dry yeast, a pinch of salt and pepper, a teaspoon of curry spices.
2. Add 3 grated carrots and a handful of pumpkin seeds.
3. Beat two eggs with 3 spoons of olive oil and 1 spoon of honey.
4. Mix everything together, put the mix in small casserole dishes or muffins baking pans. Bake for 25 minutes at 190°C.
Serve it with a salad and cherry tomatoes, enjoy your meal ! [+]
VEGETABLE NOODLES
Envie d’un plat léger et rapide à réaliser ? Aujourd’hui, nous vous proposons une recette de nouilles sautées aux légumes à accompagner avec notre Côtes du Rhône rosé du Château du Trignon, un vin plein de fraicheur et de gourmandise qui ensoleillera votre repas.
Pour réaliser cette recette, il faudra des brocolis, des courgettes, des poivrons, des oignons, de l’ail, des nouilles de riz et de la sauce soja.
Dans un premier temps, faire revenir dans une poêle les légumes préalablement coupés avec un peu d’huile d’olive et d’ail. A côté, préparer les nouilles de riz selon les indications. Une fois cuites, les transvaser dans la poêle avec les légumes, ajouter la sauce soja et quelques épices selon votre convenance (gingembre, curry, paprika...). C’est prêt, bon appétit !
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???????? Fancy a light and easy to make dish ? Today, we suggest you a vegetable noodles recipe to pair with our Côtes du Rhône Rosé from Château du Trignon, a full of freshness and gourmet wine, which will delight your meal.
You will need broccoli, zucchini, peppers, onions, garlic, rice noodles and soya sauce.
First, cook the sliced vegetables in a frying pan with olive oil and garlic. Meanwhile prepare the rice noodles as indicated. Once cooked, put the noodles in the pan with vegetables, add the soya sauce and some spices at your convenience (ginger, curry, paprika…). It’s ready, enjoy your meal ! [+]
SPINACH & SALMON PIE
You will need a puff pastry, 200/300gr of skinless steak salmon, 5/6gr of fresh spinach, 3 eggs, some sour cream, grate parmesan and salt and pepper.
First, steam the salmon, leaving the core tender. Meanwhile, pre-bake the pastry in the oven at 170°C for few minutes after pricking it with a fork. Melt the spinach in a cast iron pot after washing and hulling them. Beat the eggs with a spoon of sour cream and the grated parmesan (add some salt and pepper). Put a layer of spinach on the pre-cooked pastry, gently crumble the salmon and add another layer of spinach. Pour the eggs over the preparation and add some parmesan for the crunch and bake at 180°C for 20 to 30 minutes. Enjoy your meal ! [+]
Reviews
"très pâle, mais richement fleuri, ce rosé d'inspiration provençale délivre une manière crémée, légère et rafraîchissante. Une bonne affaire, au bon prix.""
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