Winery CorbillièresLes 32 Rangs Touraine Rouge
Red wine
This wine generally goes well with beef
Food and wine pairings with Les 32 Rangs Touraine Rouge
Pairings that work perfectly with Les 32 Rangs Touraine Rouge
Original food and wine pairings with Les 32 Rangs Touraine Rouge
The Les 32 Rangs Touraine Rouge of Winery Corbillières matches generally quite well with dishes of beef such as recipes of alsatian bäckeoffe.
Details and technical informations about Winery Corbillières's Les 32 Rangs Touraine Rouge.
Discover the grape variety: Gamay noir
Light, juicy reds, low in tannins with crunchy freshness, showing aromas of wild strawberry, raspberry, banana (from carbonic maceration) and peony. Easy-drinking style of Beaujolais Nouveau, more structured and mineral on the granites of the ten crus (Morgon, Moulin-à-Vent, Fleurie, Brouilly). Also in Touraine, Auvergne and Swiss Romande. A Burgundian variety, a cross of Pinot Noir × Gouais Blanc.
Informations about the Winery Corbillières
The Winery Corbillières is one of of the world's great estates. It offers 16 wines for sale in the of Touraine to come and discover on site or to buy online.
The wine region of Touraine
Signature Sauvignon as king of Touraine whites (~80% of plantings): dry, expressive with notes of citrus, green apple, gooseberry, white flowers, exotic fruit and a touch of boxwood, lively acidity — ideal aperitif. Gamay as a juicy, crunchy red (cherry, raspberry, discreet tannins), more structured Cabernet Franc (bell pepper, raspberry) and dense Côt to complete it. Chenin and Chardonnay among whites. Vast Loire AOC between Blois and Tours, tuffeau and flint.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
