Winery Gabriel MeffreLe Cordon De Royat Syrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Le Cordon De Royat Syrah
Pairings that work perfectly with Le Cordon De Royat Syrah
Original food and wine pairings with Le Cordon De Royat Syrah
The Le Cordon De Royat Syrah of Winery Gabriel Meffre matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fondue bourguignonne and accompanying sauces, mediterranean lamb necklace or fideuà (spain).
Details and technical informations about Winery Gabriel Meffre's Le Cordon De Royat Syrah.
Discover the grape variety: Chancellor
Cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 880 Seibel (28112 Couderc x 2003 Seibel) obtained by Albert Seibel (1844-1936). It was the first direct-producing hybrid cultivated in France and has now practically disappeared. It can still be found in a few old vines in the form of isolated strains. It can be found in the United States (New York, etc.) and in Canada, where it is part of the grape varieties grown on a large number of vineyards.
Informations about the Winery Gabriel Meffre
The Winery Gabriel Meffre is one of of the world's great estates. It offers 168 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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
