Domaine La YoleCartagène
Sweet wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Cartagène
Pairings that work perfectly with Cartagène
Original food and wine pairings with Cartagène
The Cartagène of Domaine La Yole matches generally quite well with dishes of beef, lamb or spicy food such as recipes of korean bibimbap, leg of lamb in braillouse or mullet with onions and white wine.
Details and technical informations about Domaine La Yole's Cartagène.
Discover the grape variety: Oliver Irsay
Aromatic, fine whites best enjoyed young, with a pale golden robe, an airy palate with moderate acidity, and signature aromas of muscat, rose, peach, lychee and delicate floral notes. Early-ripening aromatic profile. Grown in Hungary, Slovakia and the Czech Republic for accessible dry and off-dry aromatic wines. Hungarian white grape obtained in 1930 by Pál Kocsis (Pozsonyi fehér × Pearl of Csaba).
Informations about the Domaine La Yole
The Domaine La Yole is one of of the world's greatest estates. It offers 25 wines for sale in the of Languedoc to come and discover on site or to buy online.
The wine region of Languedoc
Sunny, generous southern reds: spicy, peppery Syrah, round, candied Grenache (ripe fruit, garrigue), deep Mourvèdre, structured Carignan, supple Cinsault. From robust Corbières and Minervois to fresher Terrasses du Larzac, via Faugères on schist or taut Pic Saint-Loup. Lively, iodised Picpoul de Pinet whites (oysters), ample Roussanne and Marsanne. 14 sub-appellations, ~10,000 ha in regional AOC.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
