Domaine Virginie la GrangeChâteau Reulet Corbieres
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Château Reulet Corbieres
Pairings that work perfectly with Château Reulet Corbieres
Original food and wine pairings with Château Reulet Corbieres
The Château Reulet Corbieres of Domaine Virginie la Grange matches generally quite well with dishes of beef, pasta or veal such as recipes of venison stew to be prepared the day before, italian pasta or simple and fragrant roast veal.
Details and technical informations about Domaine Virginie la Grange's Château Reulet Corbieres.
Discover the grape variety: Ribolla gialla
Lively, taut whites with firm acidity and a slender mouth, featuring aromas of citrus, green apple, white flowers, fresh herbs and chalky mineral notes. Often vinified with skin maceration (orange wine), developing amber hues of dried fruits, honey, tannins and oxidative complexity. Signature of great Friulian whites (Collio DOC, Colli Orientali del Friuli DOC) and Slovenia under the name Rebula (Brda). Native Friulian grape.
Informations about the Domaine Virginie la Grange
The Domaine Virginie la Grange is one of wineries to follow in Corbières.. It offers 23 wines for sale in the of Corbières to come and discover on site or to buy online.
The wine region of Corbières
Largest AOC in Languedoc, 95% Mediterranean reds. Signature old-vine Carignan (up to 60%): fleshy reds with black fruit, garrigue, black olive, spice and tight tannins. Blended with round, sunny Grenache, peppery Syrah, dense Mourvèdre and supple Cinsault. A few fresh rosés and whites (Grenache Blanc, Roussanne).
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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
