Winery Castel FreresMiribeau Cuvée Réservée Grenache
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Miribeau Cuvée Réservée Grenache
Pairings that work perfectly with Miribeau Cuvée Réservée Grenache
Original food and wine pairings with Miribeau Cuvée Réservée Grenache
The Miribeau Cuvée Réservée Grenache of Winery Castel Freres matches generally quite well with dishes of beef, pasta or lamb such as recipes of beer goulash, eggplant lasagna or ramadan berber soup (harira).
Details and technical informations about Winery Castel Freres's Miribeau Cuvée Réservée Grenache.
Discover the grape variety: Lledoner pelut
The Lledoner Pelut noir is a grape variety originating from Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large to medium sized bunches and medium sized grapes. Lledoner Pelut noir can be found in several vineyards: Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Castel Freres
The Winery Castel Freres is one of of the world's great estates. It offers 88 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
