Winery Baron de MontfalconLa Baronesse
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with La Baronesse
Pairings that work perfectly with La Baronesse
Original food and wine pairings with La Baronesse
The La Baronesse of Winery Baron de Montfalcon matches generally quite well with dishes of beef, pasta or veal such as recipes of venison leg in casserole, spaghetti bolognese or wiener schnitzel or viennese schnitzel.
Details and technical informations about Winery Baron de Montfalcon's La Baronesse.
Discover the grape variety: Portugais bleu
Supple, fruity reds to drink young, with a clear ruby colour, silky tannins and an airy palate with moderate acidity, featuring aromas of red fruits (cherry, raspberry) and light floral notes. Early-ripening and productive. Also used in the characteristic Austrian Schilcher rosés. The pillar of light, easy-drinking reds in Central Europe (Austria, Germany, Hungary, Czech Republic). French synonym for Blauer Portugieser.
Informations about the Winery Baron de Montfalcon
The Winery Baron de Montfalcon is one of of the world's great estates. It offers 57 wines for sale in the of Languedoc to come and discover on site or to buy online.
The wine region of Languedoc
Sunny, generous southern reds: spicy, peppery Syrah, round, candied Grenache (ripe fruit, garrigue), deep Mourvèdre, structured Carignan, supple Cinsault. From robust Corbières and Minervois to fresher Terrasses du Larzac, via Faugères on schist or taut Pic Saint-Loup. Lively, iodised Picpoul de Pinet whites (oysters), ample Roussanne and Marsanne. 14 sub-appellations, ~10,000 ha in regional AOC.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
