Domaine de Sainte CécileTerroir de Sainte Cécile L'Opus Grenache - Syrah - Marselan
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Terroir de Sainte Cécile L'Opus Grenache - Syrah - Marselan
Pairings that work perfectly with Terroir de Sainte Cécile L'Opus Grenache - Syrah - Marselan
Original food and wine pairings with Terroir de Sainte Cécile L'Opus Grenache - Syrah - Marselan
The Terroir de Sainte Cécile L'Opus Grenache - Syrah - Marselan of Domaine de Sainte Cécile matches generally quite well with dishes of beef, lamb or spicy food such as recipes of thai beef skewers, lamb curl or kimo (malagasy dish with beef).
Details and technical informations about Domaine de Sainte Cécile's Terroir de Sainte Cécile L'Opus Grenache - Syrah - Marselan.
Discover the grape variety: Marselan
Supple, fruity reds with a deep robe and melted tannins, featuring aromas of blackcurrant, blackberry, plum, violet, soft spices and garrigue notes. Good consistency and short-to-medium ageing capacity. Made in blends and as a single variety in Languedoc-Roussillon (IGP Pays d'Oc) and exported massively to China where it has become an emblematic quality signature. Also in Brazil and Argentina. A Cabernet Sauvignon × Grenache cross created in 1961 by Paul Truel in Montpellier.
Informations about the Domaine de Sainte Cécile
The Domaine de Sainte Cécile is one of of the world's great estates. It offers 20 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
