Domaine de La MalgueGris de Algeria
Pink wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Gris de Algeria
Pairings that work perfectly with Gris de Algeria
Original food and wine pairings with Gris de Algeria
The Gris de Algeria of Domaine de La Malgue matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon and spinach lasagna, quinoa with shrimp or mushroom, bacon and gruyere quiche.
Details and technical informations about Domaine de La Malgue's Gris de Algeria.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Gris de Algeria from Domaine de La Malgue are 0
Informations about the Domaine de La Malgue
The Domaine de La Malgue is one of of the world's greatest estates. It offers 2 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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
