Winery Frederic RogerLa Domèque Côte de Cuvée Vieilles Vignes Syrah
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with La Domèque Côte de Cuvée Vieilles Vignes Syrah
Pairings that work perfectly with La Domèque Côte de Cuvée Vieilles Vignes Syrah
Original food and wine pairings with La Domèque Côte de Cuvée Vieilles Vignes Syrah
The La Domèque Côte de Cuvée Vieilles Vignes Syrah of Winery Frederic Roger matches generally quite well with dishes of beef, pasta or veal such as recipes of pasta bolognese, fideuà (paella with pasta and fish) or veal liver in vinegar.
Details and technical informations about Winery Frederic Roger's La Domèque Côte de Cuvée Vieilles Vignes Syrah.
Discover the grape variety: Sacy
Sacy blanc is a grape variety that originated in France (Auvergne). 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 small bunches and small grapes. Sacy blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Burgundy, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Frederic Roger
The Winery Frederic Roger is one of of the world's great estates. It offers 31 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
