Winery Georges DuboeufPays D'Oc Milenage
White wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Chardonnay.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Pays D'Oc Milenage
Pairings that work perfectly with Pays D'Oc Milenage
Original food and wine pairings with Pays D'Oc Milenage
The Pays D'Oc Milenage of Winery Georges Duboeuf matches generally quite well with dishes of beef, lamb or pork such as recipes of chinese fondue, moroccan tagine with lamb and cardoons or roast pork with milk.
Details and technical informations about Winery Georges Duboeuf's Pays D'Oc Milenage.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Georges Duboeuf
The Winery Georges Duboeuf is one of wineries to follow in Pays d'Oc.. It offers 178 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
