Domaine ArsacLes Galets de La Condamine Syrah - Grenache
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Les Galets de La Condamine Syrah - Grenache
Pairings that work perfectly with Les Galets de La Condamine Syrah - Grenache
Original food and wine pairings with Les Galets de La Condamine Syrah - Grenache
The Les Galets de La Condamine Syrah - Grenache of Domaine Arsac matches generally quite well with dishes of beef, lamb or spicy food such as recipes of lamb skewers, lamb tagine with olives and honey or carry camaron (gambas) from reunion.
Details and technical informations about Domaine Arsac's Les Galets de La Condamine Syrah - Grenache.
Discover the grape variety: Aubin
Aubin blanc is a grape variety that originated in France (Lorraine). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and small grapes. Aubin Blanc can be found in several vineyards: South West, Cognac, Bordeaux, Lorraine, Provence & Corsica, Rhone Valley, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Les Galets de La Condamine Syrah - Grenache from Domaine Arsac are 2015, 2019, 2016, 2018 and 2014.
Informations about the Domaine Arsac
The Domaine Arsac is one of of the world's greatest estates. It offers 16 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
