Winery Antoine LienhardtLeçon No 1 Badiner Avec l'Ivresse Grenache
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Leçon No 1 Badiner Avec l'Ivresse Grenache
Pairings that work perfectly with Leçon No 1 Badiner Avec l'Ivresse Grenache
Original food and wine pairings with Leçon No 1 Badiner Avec l'Ivresse Grenache
The Leçon No 1 Badiner Avec l'Ivresse Grenache of Winery Antoine Lienhardt matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef marengo "my mom" style or mashed potatoes with spinach and 2 salmon.
Details and technical informations about Winery Antoine Lienhardt's Leçon No 1 Badiner Avec l'Ivresse Grenache.
Discover the grape variety: Madeleine angevine O.
This variety was obtained in the 19th century by Christian Oberlin, by crossing the madeleine angevine with the bouquettraube, registered in the Official Catalogue of vine varieties list A1. It should not be confused with the said Madeleine Angevine because its resemblance is strong, at least in its bunches. Today, Madeleine angevine Oberlin is no longer cultivated, it is still only found in a few private homes, usually on trellises. - Synonymy: angevine oberlin, madeleine blonde oberlin (the synonymy of grape varieties, click here!)
Informations about the Winery Antoine Lienhardt
The Winery Antoine Lienhardt is one of of the world's great estates. It offers 20 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
