Domaine de la BastidonneLes Hauts de Chanteperdrix
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Les Hauts de Chanteperdrix
Pairings that work perfectly with Les Hauts de Chanteperdrix
Original food and wine pairings with Les Hauts de Chanteperdrix
The Les Hauts de Chanteperdrix of Domaine de la Bastidonne matches generally quite well with dishes of beef, lamb or spicy food such as recipes of monkfish (anglerfish) à la sétoise, roast lamb with thyme or couscous chicken and merguez.
Details and technical informations about Domaine de la Bastidonne's Les Hauts de Chanteperdrix.
Discover the grape variety: Khendorni
Most certainly of Armenian origin. It should be noted, however, that in Azerbaijan a grape variety called Khindogny is cultivated, with a synonym, Khendorni, which resembles it like two drops of water. In France, Khendorni is virtually unknown.
Last vintages of this wine
The best vintages of Les Hauts de Chanteperdrix from Domaine de la Bastidonne are 2015
Informations about the Domaine de la Bastidonne
The Domaine de la Bastidonne is one of of the world's greatest estates. It offers 15 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
