Winery Bernard MagrezMon Délice Minervois
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Mon Délice Minervois
Pairings that work perfectly with Mon Délice Minervois
Original food and wine pairings with Mon Délice Minervois
The Mon Délice Minervois of Winery Bernard Magrez matches generally quite well with dishes of beef, pasta or veal such as recipes of beef in white wine, smoked salmon pasta gratin or osso bucco milanese.
Details and technical informations about Winery Bernard Magrez's Mon Délice Minervois.
Discover the grape variety: Panse de Provence
Most certainly of oriental origin, introduced in Spain then spread in France, in Italy, in North Africa... more generally on all the Mediterranean basin. It can also be found in the United States, Thailand, ... and in many other countries. It should not be confused with the early or Sicilian pansy at first maturity.
Informations about the Winery Bernard Magrez
The Winery Bernard Magrez is one of of the world's great estates. It offers 280 wines for sale in the of Minervois to come and discover on site or to buy online.
The wine region of Minervois
Minervois is an appellation for distinctive red wines from the western Languedoc region of France. In general, they are softer than those produced in the Corbières, just to the South. The Minervois appellation also covers rosé and white wines. The predominant Grape varieties used in AOC Minervois wines are Grenache, Syrah and Mourvèdre.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
