Winery Andre VignalDomaine de St Georges Cotes du Rhone
Red wine
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Domaine de St Georges Cotes du Rhone
Pairings that work perfectly with Domaine de St Georges Cotes du Rhone
Original food and wine pairings with Domaine de St Georges Cotes du Rhone
The Domaine de St Georges Cotes du Rhone of Winery Andre Vignal matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef tongue with pickle sauce, ghormeh sabzi (iranian herbed lamb stew) or duck parmentier with ceps.
Details and technical informations about Winery Andre Vignal's Domaine de St Georges Cotes du Rhone.
Discover the grape variety: Couderc
Couderc noir is a grape variety that originated in France. It is a variety resulting from a crossing of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Couderc noir can be found in several vineyards: Provence & Corsica, Rhône Valley, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Andre Vignal
The Winery Andre Vignal is one of of the world's greatest estates. It offers 3 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
