Domaine La Combe Saint-PaulGrenache
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Grenache from the Domaine La Combe Saint-Paul
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grenache of Domaine La Combe Saint-Paul in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with Grenache
Pairings that work perfectly with Grenache
Original food and wine pairings with Grenache
The Grenache of Domaine La Combe Saint-Paul matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of italian pasta salad, nanie's diced ham quiche or baked chestnuts.
Details and technical informations about Domaine La Combe Saint-Paul's Grenache.
Discover the grape variety: Amigne
A very old vine cultivated in the Swiss Valais, more precisely in Vétroz. The latest genetic analyses, to be confirmed however, show that it would be related to the petit meslier and in fact to the gouais and the savagnin. It should be noted that it is only known in its country and region of origin.
Informations about the Domaine La Combe Saint-Paul
The Domaine La Combe Saint-Paul is one of of the world's greatest estates. It offers 13 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: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
