Winery Baron Pilar & CompagnieCuvée de Chantal Rouge Moelleux
Sweet wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Cuvée de Chantal Rouge Moelleux
Pairings that work perfectly with Cuvée de Chantal Rouge Moelleux
Original food and wine pairings with Cuvée de Chantal Rouge Moelleux
The Cuvée de Chantal Rouge Moelleux of Winery Baron Pilar & Compagnie matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef mironton, osso buco with mushrooms or wild boar leg of 7 hours.
Details and technical informations about Winery Baron Pilar & Compagnie's Cuvée de Chantal Rouge Moelleux.
Discover the grape variety: Rousse
It is said to have originated in the Vallée du Gier, south-west of Lyon, and is found only in this region, like the Mornen, with which it has long been associated. It disappeared from the vineyard a long time ago, but is currently being recognized thanks to the association for the restoration and development of the Coteaux du Gier vineyard (A.R.D.V.C.G). A few vines still remain in a mixture in very old plots.
Last vintages of this wine
The best vintages of Cuvée de Chantal Rouge Moelleux from Winery Baron Pilar & Compagnie are 2018
Informations about the Winery Baron Pilar & Compagnie
The Winery Baron Pilar & Compagnie is one of of the world's great estates. It offers 79 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
