Blue Emotion Rosé.Fantastic rosé from Coteaux du Languedoc; the most eastern area of the Languedoc. This area is also called 'the new Provence'. Winemaker family Batou of Domaine Saint-Philippe delivers sublime quality time and time again with this wine. Made from 60% Grenache and 40% Cinsault.
Rosé wine - Light color, fresh, light and juicy. Salmon pink, light Provence-style rosé with aromas of red fruits. Juicy, subtly aromatic and soft. Refreshing and invigorating style. Fantastically well made!
Our sommeliers recommend:Serve this wine as an aperitif or with raw fish dishes (e.g. sushi, sashimi) or with steamed fish, both with a vinaigrette or citrus. With raw and cooked shellfish and steamed or sous-vide cooked fish with a fresh vinaigrette. Also nice with salads with vinaigrette or a fresh spicy dressing, raw green vegetables and bouillabaisse based on stock. TIP: Try it with vitello tonnato.
Helaas was deze wijn wat zwak van smaak. Had er meer van verwacht. Mag voller voor ons....
T
Theo Van gool
Heerlijk
C
Christine Govers
Blue Emotion, de ideale thuisdrinkwijn!
De wijn is heerlijk. Gaat goed samen met pasta en schaal- en of schelpdieren, prima bij de borrel. Zo is eten en drinken in eigen achtertuin helemaal niet erg!
Chardonnay Chalmet Réserve Boisé.Wine fermented and matured on wood with a richly varied aroma of stone fruits, citrus and vanilla. Creamy, powerful taste, crisp, dry finish with an accent on citrus. The wine is matured on oak for 8 months. Made from 100% Chardonnay .
Story behind the label:Domaine Saint-Philippe is located north of Montpellier. The company is owned by the Bautou family. The vineyards are spread over four communes. During the harvest, a pre-selection takes place per plot. Each grape variety is fermented and matured separately. The final wine is composed from the various wines.
White wine - Full, creamy and complex. Golden yellow colour. Full and powerful white wine with an aroma dominated by vanilla, banana and cream. The mouthfeel is creamy and oily thanks to the wood maturation.
Our sommeliers recommend: Goes well with grilled, fried or roasted fish (e.g. à la Meunière), oven-baked fish with a rich sauce and fried shellfish and crustaceans au gratin. Also good with grilled white meat and fried or deep-fried sweetbreads with rich sauces and grilled and oven-baked vegetables. Cream soups and rich salads with warm preparations with fish and grilled vegetables also go well. Also try with spicy white mould cheeses.