Winery Claude GuibbertLes Baies de Sainte Lucie
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Les Baies de Sainte Lucie
Pairings that work perfectly with Les Baies de Sainte Lucie
Original food and wine pairings with Les Baies de Sainte Lucie
The Les Baies de Sainte Lucie of Winery Claude Guibbert matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef in a crust (onions & mustard), cannelloni au gratin stuffed with bolognese sauce or puchero.
Details and technical informations about Winery Claude Guibbert's Les Baies de Sainte Lucie.
Discover the grape variety: Tressailler
Light, lively whites to drink young with a pale golden robe, an airy palate with preserved acidity, and discreet aromas of citrus (lemon), white flowers and fresh herbal notes. Also used in sparkling base wines. A component of Saint-Pourçain AOC in Auvergne and participant in Crémant de Bourgogne. Also called Sacy, this indigenous French white from the Allier and Bourbonnais defines northern Burgundy.
Informations about the Winery Claude Guibbert
The Winery Claude Guibbert is one of wineries to follow in Minervois.. It offers 3 wines for sale in the of Minervois to come and discover on site or to buy online.
The wine region of Minervois
Mediterranean Languedoc reds (84% of output) north of the Canal du Midi. Signature Syrah with notes of blackberry, violet, black pepper and garrigue, blended with dense Mourvèdre, sunny Grenache (candied red fruits, spices) and old-vine Carignan (black fruits, dry herbs, firm tannins). Fleshy palate, freshness at altitude. Minervois-La Livinière cru at the top (1999), dense and age-worthy.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Amylic
Aroma reminiscent of banana, candy, and sometimes nail polish, particularly present in primeur wines. The amylic taste is reminiscent of the aromas of industrial confectionery and does not reflect a great expression of terroir.
