Domaine des HerbaugesLe Chant Baron Rosé !
Pink wine
This wine is a blend of 2 varietals which are the Grolleau and the Gamay noir.
This wine generally goes well with beef
The Le Chant Baron Rosé ! of the Domaine des Herbauges is in the top 40 of wines of Val de Loire.
Food and wine pairings with Le Chant Baron Rosé !
Pairings that work perfectly with Le Chant Baron Rosé !
Original food and wine pairings with Le Chant Baron Rosé !
The Le Chant Baron Rosé ! of Domaine des Herbauges matches generally quite well with dishes of lamb, rich fish (salmon, tuna etc) or poultry such as recipes of lamb mice confit in port wine, salmon steak on a bed of leeks or spanish omelette.
Details and technical informations about Domaine des Herbauges's Le Chant Baron Rosé !.
Discover the grape variety: Grolleau
Grolleau noir is a grape variety that originated in France (Loire Valley). 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. Grolleau noir can be found in several vineyards: Loire Valley, South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Armagnac, Languedoc & Roussillon.
Informations about the Domaine des Herbauges
The Domaine des Herbauges is one of of the world's great estates. It offers 55 wines for sale in the of Val de Loire to come and discover on site or to buy online.
The wine region of Val de Loire
Val de Loire is a regional PGI title, covering wines produced in an area that roughly corresponds to the Val de Loire wine region in northern France. The PGI catchment area covers 14 departments and is one of the largest in France in terms of area. The Terroir is extremely varied throughout the Loire Valley region. Wines produced under the PGI title have as much style as the AOC appellations of the Loire.
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.
