Domaine Passion d'une FemmeLéa Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Léa Rouge
Pairings that work perfectly with Léa Rouge
Original food and wine pairings with Léa Rouge
The Léa Rouge of Domaine Passion d'une Femme matches generally quite well with dishes of beef, lamb or spicy food such as recipes of borscht (russia), douez battata with cardoons (moroccan lamb stew) or mahi mahi curry with coconut milk.
Details and technical informations about Domaine Passion d'une Femme's Léa Rouge.
Discover the grape variety: Bia blanc
An ancient noble grape variety of the Isère Valley and the Rhône Valley department, which was very present before the phylloxera crisis. In the Saint Marcellin region (Isère), it was often associated with Jacquère and Marsanne. Almost unknown in other French regions and other wine-producing countries, it is in the process of disappearing, although it has been registered since 2011 in the Official Catalogue of wine grape varieties, list A1.
Informations about the Domaine Passion d'une Femme
The Domaine Passion d'une Femme is one of of the world's greatest estates. It offers 6 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
