Winery GaletisFleur de Galetis Cuvée Prestige Rouge Demi Doux
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Fleur de Galetis Cuvée Prestige Rouge Demi Doux
Pairings that work perfectly with Fleur de Galetis Cuvée Prestige Rouge Demi Doux
Original food and wine pairings with Fleur de Galetis Cuvée Prestige Rouge Demi Doux
The Fleur de Galetis Cuvée Prestige Rouge Demi Doux of Winery Galetis matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast beef with pepper, lamb epigram in spicy sauce or pad thai.
Details and technical informations about Winery Galetis's Fleur de Galetis Cuvée Prestige Rouge Demi Doux.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
Informations about the Winery Galetis
The Winery Galetis is one of of the world's great estates. It offers 35 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
