The wines from the vineyard of Rivesaltes are diversified, they are natural sweet wines, that is to say they are transfered a little after the start of the fermentation, it allows to preserve the sugar naturally present in the grapes, but also to preserve the aromas of the grapes.
You can find different categories of wines in Rivesaltes that depend mainly on breeding techniques. Whether garnet, rosé, amber or tawny colored, they naturally stand out with their strength and character. The appellation cover a 4000-acre vineyard that produces around 127,000 hectoliters a year, and spans over 86 communes in the Eastern Pyrenees and 9 in the Aude department on the border with the Eastern Pyrenees. The Aude also borders on the Mediterranean to the East, the Albères range on the South and the foothills of the Canigou on the West.
The territory of this AOP is crossed by three rivers, Agly, Tet and Tech, which drew a relief composed of stepped terraces and hills. The vines grow on all the terroirs in Roussillon, including, among others: sandy granitic and gneissic soil, black and brown schist in the Fenouillèdes mountain range in the NorthWest, red limestone-clay and lime at the foothills of the Corbières, sandy clay, in the Aspres and rocky terraces along the rivers, gneiss and siliceous clay in the Albères. This variety of reliefs and soils explain the diversity of many terroirs that benefits from a Mediterranean climate.
Garnet Rivesaltes wine is made from the Grenache grape which must be at least 75% present in their wine blends. The garnet is bottled in its youth. It is a full-bodied wine with a deep ruby color, very marked by aromas of red fruits such as cherries, blackcurrants, raspberries and blackberries. with this rich flavor It’s great to pair with chocolate desserts. It is a solid wine that can wait in cellar, the recomended temperature for servin is 15 ° C.
Beef carpaccio, chavignol crottin cheese with honey.
Voulevants filled with Roquefort.
Escarole salad with Crottin de Chavignol gratin cheese, caramelized pear, and nuts.
Duck magret with figs.
Lamb and plum Tajin.
Pork tenderloin with Roquefort sauce.
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