Vignerons d'ArgeliersMinervois
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Minervois
Pairings that work perfectly with Minervois
Original food and wine pairings with Minervois
The Minervois of Vignerons d'Argeliers matches generally quite well with dishes of beef, pasta or veal such as recipes of quick meatloaf, tagliatelle with fresh salmon or tripe in the style of caen.
Details and technical informations about Vignerons d'Argeliers's Minervois.
Discover the grape variety: Enfariné Noir
Light, fruity reds with a clear ruby hue, smooth tannins and an airy palate with lively acidity; signature aromas of red fruits (cherry, raspberry), gentle spices and Jura floral notes. Airy style, best drunk young. Preserved for its heritage value, it survives in a few heritage plots in the Jura and Ain. Ancient native French black grape of the Jura and Bugey, formerly more widespread, now near-extinct.
Informations about the Vignerons d'Argeliers
The Vignerons d'Argeliers is one of wineries to follow in Minervois.. It offers 30 wines for sale in the of Minervois to come and discover on site or to buy online.
The wine region of Minervois
Mediterranean Languedoc reds (84% of output) north of the Canal du Midi. Signature Syrah with notes of blackberry, violet, black pepper and garrigue, blended with dense Mourvèdre, sunny Grenache (candied red fruits, spices) and old-vine Carignan (black fruits, dry herbs, firm tannins). Fleshy palate, freshness at altitude. Minervois-La Livinière cru at the top (1999), dense and age-worthy.
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: INAO glass
Glass adapted to wine tasting, created in the 1970s by the Institut national des appellations d'origine. At the time, it had the advantage of offering a standardised tool to all tasters. It is characterized by a wide base that allows for good ventilation and a narrow mouth (opening of the glass) to concentrate the aromas. Many high-performance glasses have been created based on this model.
