Winery Champs du LiévreParignoles
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Parignoles
Pairings that work perfectly with Parignoles
Original food and wine pairings with Parignoles
The Parignoles of Winery Champs du Liévre matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef lark, pastasotto pepper merguez (risotto style pasta) or turkey paupiettes in poultry sauce.
Details and technical informations about Winery Champs du Liévre's Parignoles.
Discover the grape variety: Bia blanc
An ancient noble grape variety of the Isère Valley and the Rhône Valley department, which was very present before the phylloxera crisis. In the Saint Marcellin region (Isère), it was often associated with Jacquère and Marsanne. Almost unknown in other French regions and other wine-producing countries, it is in the process of disappearing, although it has been registered since 2011 in the Official Catalogue of wine grape varieties, list A1.
Informations about the Winery Champs du Liévre
The Winery Champs du Liévre is one of of the world's greatest estates. It offers 6 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
