Domaine de CaletCuvée Grand Mas
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Cuvée Grand Mas of Domaine de Calet in the region of Rhone Valley often reveals types of flavors of earth, oak.
Food and wine pairings with Cuvée Grand Mas
Pairings that work perfectly with Cuvée Grand Mas
Original food and wine pairings with Cuvée Grand Mas
The Cuvée Grand Mas of Domaine de Calet matches generally quite well with dishes of beef, lamb or spicy food such as recipes of slow-cooked fillet of beef, mouse of lamb with thyme or marinade for chicken brochettes.
Details and technical informations about Domaine de Calet's Cuvée Grand Mas.
Discover the grape variety: Genouillet
The wines produced a long time ago in the Berry region from this grape variety were considered to be the best in the region. Today, Genouillet is in danger of extinction, registered in the Official Catalogue of wine grape varieties, list A1. According to published genetic analyses, it is the result of a natural intraspecific cross between the white gouais and the black tressot.
Last vintages of this wine
The best vintages of Cuvée Grand Mas from Domaine de Calet are 2013, 2009, 2007
Informations about the Domaine de Calet
The Domaine de Calet 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: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
