Winery DepeyreLes Phacelies Côtes-du-Rhône
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Les Phacelies Côtes-du-Rhône from the Winery Depeyre
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Phacelies Côtes-du-Rhône of Winery Depeyre in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Les Phacelies Côtes-du-Rhône
Pairings that work perfectly with Les Phacelies Côtes-du-Rhône
Original food and wine pairings with Les Phacelies Côtes-du-Rhône
The Les Phacelies Côtes-du-Rhône of Winery Depeyre matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of autumn leaves, dad's lamb mouse or duck breast with honey-orange sauce.
Details and technical informations about Winery Depeyre's Les Phacelies Côtes-du-Rhône.
Discover the grape variety: Malvasia bianca di Candia
Supple, aromatic whites to drink young, with a pale golden robe and an airy palate, with signature floral aromas (white flowers, rose), muscat notes, white-fleshed fruit and almond. Also as sparkling and passito sweet wines. Pillar of Frascati DOC and the white wines of Lazio, adding roundness and fragrance to blends. Malvasia variety originating from Crete (Candia), widely grown in central Italy.
Last vintages of this wine
The best vintages of Les Phacelies Côtes-du-Rhône from Winery Depeyre are 2012, 2014
Informations about the Winery Depeyre
The Winery Depeyre is one of of the world's greatest estates. It offers 14 wines for sale in the of Rhône méridional to come and discover on site or to buy online.
The wine region of Rhône méridional
Sunny, Mediterranean southern Rhône, kingdom of Grenache Noir. Fleshy, generous reds with signature notes of candied red and black fruits (cherry, plum), garrigue (thyme, rosemary), pepper and sweet spices, round tannins and an opulent palate. Blended with peppery Syrah, deep Mourvèdre, supple Cinsault. Flagship crus: Châteauneuf-du-Pape on rolled pebbles (powerful, age-worthy), Gigondas, dense Vacqueyras, fleshy Tavel rosé, sweet muscat Beaumes-de-Venise.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
