Domaine de la BrillaneMargot L'Esprit de La Brillane
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Margot L'Esprit de La Brillane
Pairings that work perfectly with Margot L'Esprit de La Brillane
Original food and wine pairings with Margot L'Esprit de La Brillane
The Margot L'Esprit de La Brillane of Domaine de la Brillane matches generally quite well with dishes of beef, lamb or spicy food such as recipes of shoulder of suckling lamb confit with herbs, greek-style shepherd's pie or kimo (malagasy dish with beef).
Details and technical informations about Domaine de la Brillane's Margot L'Esprit de La Brillane.
Discover the grape variety: Terret Noir
Light, fruity reds with a clear ruby robe, smooth tannins and an airy palate with preserved acidity. Signature aromas of red fruits (cherry, raspberry), soft spices and garrigue notes. Elegant, refreshing southern profile. One of the 13 authorised grapes of Châteauneuf-du-Pape AOC, also present in Côtes-du-Rhône and Languedoc. Black-skinned mutation of Terret, a native French grape of Languedoc and the Rhône Valley.
Informations about the Domaine de la Brillane
The Domaine de la Brillane is one of of the world's great estates. It offers 18 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
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
