Domaine GérardSainte Blandine Côte-Rôtie
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Sainte Blandine Côte-Rôtie of the Domaine Gérard is in the top 60 of wines of Côte-Rôtie.
Taste structure of the Sainte Blandine Côte-Rôtie from the Domaine Gérard
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sainte Blandine Côte-Rôtie of Domaine Gérard in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Sainte Blandine Côte-Rôtie
Pairings that work perfectly with Sainte Blandine Côte-Rôtie
Original food and wine pairings with Sainte Blandine Côte-Rôtie
The Sainte Blandine Côte-Rôtie of Domaine Gérard matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of lomo saltado, greek-style shepherd's pie or my mother's rabbit.
Details and technical informations about Domaine Gérard's Sainte Blandine Côte-Rôtie.
Discover the grape variety: Baga
Most certainly Portuguese.
Last vintages of this wine
The best vintages of Sainte Blandine Côte-Rôtie from Domaine Gérard are 2012
Informations about the Domaine Gérard
The Domaine Gérard is one of of the world's greatest estates. It offers 15 wines for sale in the of Côte-Rôtie to come and discover on site or to buy online.
The wine region of Côte-Rôtie
The wine region of Côte-Rôtie is located in the region of Rhône septentrional of Rhone Valley of France. Wineries and vineyards like the Domaine E. Guigal or the Domaine E. Guigal produce mainly wines red, white and sweet.
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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
