Domaine de La Bastide - Vincent & Stéphanie BoyerGaloupins Alicante - Grenache
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Galoupins Alicante - Grenache
Pairings that work perfectly with Galoupins Alicante - Grenache
Original food and wine pairings with Galoupins Alicante - Grenache
The Galoupins Alicante - Grenache of Domaine de La Bastide - Vincent & Stéphanie Boyer matches generally quite well with dishes of beef or mature and hard cheese such as recipes of barbecue burger or savoury endive puff pastry.
Details and technical informations about Domaine de La Bastide - Vincent & Stéphanie Boyer's Galoupins Alicante - Grenache.
Discover the grape variety: Dattier de Saint Vallier
Interspecific crossing obtained by Seyve-Villard between the 6468 Seibel and the Panse de Provence. This direct-producing hybrid is practically no longer multiplied, but can still be found among amateur gardeners or collectors.
Informations about the Domaine de La Bastide - Vincent & Stéphanie Boyer
The Domaine de La Bastide - Vincent & Stéphanie Boyer is one of of the world's great estates. It offers 24 wines for sale in the of Méditerranée to come and discover on site or to buy online.
The wine region of Méditerranée
Méditérranée is a PGI title that covers wines produced in a large area of the South-eastern coast of France, roughly corresponding to the wine region of Provence but also including Part of the Rhône Valley. The PGI shares its territory with multiple AOC appellations as varied as Châteauneuf-du-Pape, Bandol and Côtes de Provence. The PGI Méditérranée catchment area extends over 10 departments (including the two on the island of Corsica), as well as smaller parts of the Isère, Loire and Rhône departments. Viticulture is essential to the culture and economy of this part of France.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
