Domaine de CristiaGrenache Vin de France Collection
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Grenache Vin de France Collection
Pairings that work perfectly with Grenache Vin de France Collection
Original food and wine pairings with Grenache Vin de France Collection
The Grenache Vin de France Collection of Domaine de Cristia matches generally quite well with dishes of beef or mature and hard cheese such as recipes of empanadas de carne (argentina) or savoyard fondue with tomato.
Details and technical informations about Domaine de Cristia's Grenache Vin de France Collection.
Discover the grape variety: Berdomenel
Spanish, present for a long time in the vineyard of Pamiers in Ariège. Today, it is no longer multiplied and is therefore in danger of extinction.
Informations about the Domaine de Cristia
The Domaine de Cristia is one of of the world's great estates. It offers 44 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
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.
