Winery Hautes TerresCoteaux Du Tricastin
Red wine
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Coteaux Du Tricastin
Pairings that work perfectly with Coteaux Du Tricastin
Original food and wine pairings with Coteaux Du Tricastin
The Coteaux Du Tricastin of Winery Hautes Terres matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of oxtail confit in red wine, lamb tagine with dried fruits and herbs or duck breast with apples.
Details and technical informations about Winery Hautes Terres's Coteaux Du Tricastin.
Discover the grape variety: Bertille Seyve 450
Interspecific crossing carried out by Bertille Seyve (1864-1944) between the 2003 Seibel and the Noah, which it closely resembles. It was mainly cultivated in the western departments of France, but also in the Rhône valley and the Ain.
Informations about the Winery Hautes Terres
The Winery Hautes Terres is one of of the world's greatest estates. It offers 9 wines for sale in the of Rhône méridional to come and discover on site or to buy online.
The wine region of Rhône méridional
Côtes du Rhône is a regional appellation in the Rhône Valley in eastern France. It applies to red, rosé and white wines, and includes more than 170 villages. The area follows the course of the Rhône southward for 125 miles (200 km) from Saint-Cyr-sur-le-Rhône to Avignon. A small portion of the wines in the appellation are white wines.
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: Sabrer (champagne)
A cavalier and folkloric way of opening a bottle of champagne by breaking the neck with a sharp blow given with the top of the blade of a sabre.
