Winery La BelleDe Vautray Gaillac
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with De Vautray Gaillac
Pairings that work perfectly with De Vautray Gaillac
Original food and wine pairings with De Vautray Gaillac
The De Vautray Gaillac of Winery La Belle matches generally quite well with dishes of beef, lamb or poultry such as recipes of pork shoulder with mustard, baked lamb neck on a bed of vegetables and grapes or thai chicken with red curry and green curry in coconut milk.
Details and technical informations about Winery La Belle's De Vautray Gaillac.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon 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 bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery La Belle
The Winery La Belle is one of of the world's greatest estates. It offers 4 wines for sale in the of South West to come and discover on site or to buy online.
The wine region of South West
The South-West is a large territorial area of France, comprising the administrative regions of Aquitaine, Limousin and Midi-Pyrénées. However, as far as the French wine area is concerned, the South-West region is a little less clear-cut, as it excludes Bordeaux - a wine region so productive that it is de facto an area in its own right. The wines of the South West have a Long and eventful history. The local rivers play a key role, as they were the main trade routes to bring wines from traditional regions such as Cahors, Bergerac, Buzet and Gaillac to their markets.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
