Domaine Slope - Thibaud CapellaroTerra
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Terra
Pairings that work perfectly with Terra
Original food and wine pairings with Terra
The Terra of Domaine Slope - Thibaud Capellaro matches generally quite well with dishes of beef, lamb or spicy food such as recipes of tournedos rossini with port sauce, steamed lamb shoulder with cumin and coriander or julienne fillets in coconut milk.
Details and technical informations about Domaine Slope - Thibaud Capellaro's Terra.
Discover the grape variety: Arriloba
The white Arriloba is a grape variety that originated in . It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety is characterized by medium-sized bunches and small grapes. White Arriloba can be found in several vineyards: South West, Cognac, Bordeaux, Loire Valley, Provence & Corsica, Languedoc & Roussillon, Rhone Valley, Armagnac.
Last vintages of this wine
The best vintages of Terra from Domaine Slope - Thibaud Capellaro are 0, 2019
Informations about the Domaine Slope - Thibaud Capellaro
The Domaine Slope - Thibaud Capellaro is one of of the world's greatest estates. It offers 7 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
