Domaine Belluard3 Lands
Red wine
This wine is a blend of 2 varietals which are the Mondeuse noire and the Gamay noir.
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the 3 Lands of Domaine Belluard in the region of Vin de France often reveals types of flavors of licorice, raspberry or earth and sometimes also flavors of spices, red fruit.
Food and wine pairings with 3 Lands
Pairings that work perfectly with 3 Lands
Original food and wine pairings with 3 Lands
The 3 Lands of Domaine Belluard matches generally quite well with dishes of beef, lamb or spicy food such as recipes of pot-au-feu, mansaf, or jordanian lamb (jordan) or dal lentils with coconut milk.
Details and technical informations about Domaine Belluard's 3 Lands.
Discover the grape variety: Mondeuse noire
Cultivated for a very long time in Savoie, it is not the black form of mondeuse blanche and Mondeuse grise is a natural mutation of mondeuse noire. According to Thierry Lacombe (I.N.R.A./Montpellier), the latter is the result of a natural intraspecific crossing between the black tressot and the white mondeuse. Mondeuse grise and Mondeuse noire are both registered in the official catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of 3 Lands from Domaine Belluard are 2016
Informations about the Domaine Belluard
The Domaine Belluard is one of of the world's greatest estates. It offers 12 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
