Château RoussillonCuvée Christian Reynal Banyuls Grand Cru
Red wine
This wine generally goes well with beef, veal or pasta.
The Cuvée Christian Reynal Banyuls Grand Cru of the Château Roussillon is in the top 30 of wines of Languedoc-Roussillon.
Food and wine pairings with Cuvée Christian Reynal Banyuls Grand Cru
Pairings that work perfectly with Cuvée Christian Reynal Banyuls Grand Cru
Original food and wine pairings with Cuvée Christian Reynal Banyuls Grand Cru
The Cuvée Christian Reynal Banyuls Grand Cru of Château Roussillon matches generally quite well with dishes of beef, pasta or veal such as recipes of grandma melanie's cassoulet, pasta gratin milanese style or flank steak with shallots in red wine sauce.
Details and technical informations about Château Roussillon's Cuvée Christian Reynal Banyuls Grand Cru.
Discover the grape variety: Orbois
Orbois blanc is a grape variety that originated in France (Loire Valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Orbois blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais.
Informations about the Château Roussillon
The Château Roussillon is one of of the world's greatest estates. It offers 5 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
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: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
