Domaine de la RochelierreLouis-Philippe de la Rochelierre
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Louis-Philippe de la Rochelierre
Pairings that work perfectly with Louis-Philippe de la Rochelierre
Original food and wine pairings with Louis-Philippe de la Rochelierre
The Louis-Philippe de la Rochelierre of Domaine de la Rochelierre matches generally quite well with dishes of beef, pasta or veal such as recipes of shepherd's pie (quebec!), italian pasta salad or pasta with veal stock sauce.
Details and technical informations about Domaine de la Rochelierre's Louis-Philippe de la Rochelierre.
Discover the grape variety: Airen
This is a very old variety that is still very present in Spain, and can also be found in Portugal, but is practically unknown in France. It is registered in the Official Catalogue of wine grape varieties list A.
Informations about the Domaine de la Rochelierre
The Domaine de la Rochelierre is one of of the world's great estates. It offers 14 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
