Winery Claudine VigneSyrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Syrah of the Winery Claudine Vigne is in the top 70 of wines of Vin de France.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Claudine Vigne matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tongue in hot sauce, shoulder of lamb on a bed of potatoes or chicken tikka massala.
Details and technical informations about Winery Claudine Vigne's Syrah.
Discover the grape variety: Montepulciano
A very old grape variety, most likely originating in Italy, now cultivated mainly in the central and central-eastern parts of this country, registered in France in the Official Catalogue of wine grape varieties, list A1. Montepulciano has long been confused with sangiovese or nielluccio, an A.D.N. analysis has shown that it is different.
Informations about the Winery Claudine Vigne
The Winery Claudine Vigne is one of of the world's greatest estates. It offers 5 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
