Domaine ChapotonCuvee Geodaisia
Red wine
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Cuvee Geodaisia
Pairings that work perfectly with Cuvee Geodaisia
Original food and wine pairings with Cuvee Geodaisia
The Cuvee Geodaisia of Domaine Chapoton matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of boeuf lôc lac (cambodia), tajine of beef balls and merguez or rabbit provencale (mario style).
Details and technical informations about Domaine Chapoton's Cuvee Geodaisia.
Discover the grape variety: Corvinone
It has been cultivated for a very long time in northern Italy, but in France it is hardly known. It should not be confused with corvina, another Italian grape variety that is very present in the same region, both of which are most often associated with rondinella and molinara.
Informations about the Domaine Chapoton
The Domaine Chapoton is one of of the world's greatest estates. It offers 10 wines for sale in the of Cairanne to come and discover on site or to buy online.
The wine region of Cairanne
The wine region of Cairanne is located in the region of Rhône méridional of Rhone Valley of France. Wineries and vineyards like the Domaine Boutinot or the Domaine J. Boulard produce mainly wines red, white and pink. The most planted grape varieties in the region of Cairanne are Mourvèdre, Roussanne and Clairette, they are then used in wines in blends or as a single variety.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
