Domaine Preignes le Vieux - Maison Robert VicLa Garrigue Etincelle Grande Réserve Rosé
Pink wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with La Garrigue Etincelle Grande Réserve Rosé
Pairings that work perfectly with La Garrigue Etincelle Grande Réserve Rosé
Original food and wine pairings with La Garrigue Etincelle Grande Réserve Rosé
The La Garrigue Etincelle Grande Réserve Rosé of Domaine Preignes le Vieux - Maison Robert Vic matches generally quite well with dishes of beef or mature and hard cheese such as recipes of braised beef with guinness or savoyard fondue with biscantin (cider).
Details and technical informations about Domaine Preignes le Vieux - Maison Robert Vic's La Garrigue Etincelle Grande Réserve Rosé.
Discover the grape variety: Chasan
Chasan blanc is a grape variety that originated in France (Languedoc). 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 large bunches of grapes of medium size. Chasan blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Loire Valley, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Domaine Preignes le Vieux - Maison Robert Vic
The Domaine Preignes le Vieux - Maison Robert Vic is one of of the world's great estates. It offers 186 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.
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The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
