Domaine du TrapadisLa P`tite Côte
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the La P`tite Côte from the Domaine du Trapadis
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La P`tite Côte of Domaine du Trapadis in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with La P`tite Côte
Pairings that work perfectly with La P`tite Côte
Original food and wine pairings with La P`tite Côte
The La P`tite Côte of Domaine du Trapadis matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of monkfish armorican style, roast lamb with thyme or duck breast with apples.
Details and technical informations about Domaine du Trapadis's La P`tite Côte.
Discover the grape variety: Carcajolo
Carcajolo blanc is a grape variety that originated in France (Corsica). 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 of grape is characterized by large bunches, and grapes of medium to large size. The white Carcajolo can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of La P`tite Côte from Domaine du Trapadis are 0
Informations about the Domaine du Trapadis
The Domaine du Trapadis is one of of the world's great estates. It offers 22 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Sommelier
Person working in a restaurant and responsible for the wine service. The head sommelier is responsible for putting together the wine list, managing the sommelier brigade, and ensuring the sale of wines according to the dishes (food and wine pairing).
