Winery Antoine ChateletCuvée Chatelet Rouge
Red wine
This wine generally goes well with beef, mature and hard cheese or spicy food.
Food and wine pairings with Cuvée Chatelet Rouge
Pairings that work perfectly with Cuvée Chatelet Rouge
Original food and wine pairings with Cuvée Chatelet Rouge
The Cuvée Chatelet Rouge of Winery Antoine Chatelet matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of simple baked roast beef, chicken with olives in a couscousier or cantalian patranque !.
Details and technical informations about Winery Antoine Chatelet's Cuvée Chatelet Rouge.
Discover the grape variety: Segalin
Ségalin noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and small grapes. Ségalin noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Antoine Chatelet
The Winery Antoine Chatelet is one of of the world's great estates. It offers 44 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
