Domaine de la Haute PierreCuvée Virginie Corbières
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Cuvée Virginie Corbières
Pairings that work perfectly with Cuvée Virginie Corbières
Original food and wine pairings with Cuvée Virginie Corbières
The Cuvée Virginie Corbières of Domaine de la Haute Pierre matches generally quite well with dishes of beef, pasta or veal such as recipes of beef and spice stuffed peppers, fideuà (paella with pasta and fish) or flights in the wind à la provençale.
Details and technical informations about Domaine de la Haute Pierre's Cuvée Virginie Corbières.
Discover the grape variety: Candin
Interspecific crossing between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1981.
Informations about the Domaine de la Haute Pierre
The Domaine de la Haute Pierre is one of of the world's greatest estates. It offers 2 wines for sale in the of Corbières to come and discover on site or to buy online.
The wine region of Corbières
Corbières is an important appellation in the Languedoc-roussillon">Languedoc-Roussillon region of southern France. It is one of the best known and most productive appellations in the Languedoc. The Corbières vineyards produce large quantities of red and rosé wines, as well as a growing number of white wines. The reds are the strongest Part of the appellation; they are reputedly Rich and herbal, made from Grenache, Syrah, Mourvèdre, Lledoner Pelut and Carignan.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
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The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
