Winery Gérard DepardieuLumière
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Lumière of Winery Gérard Depardieu in the region of Meknès often reveals types of flavors of coffee, non oak or earth and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Lumière
Pairings that work perfectly with Lumière
Original food and wine pairings with Lumière
The Lumière of Winery Gérard Depardieu matches generally quite well with dishes of beef or mature and hard cheese such as recipes of homemade beef stew or tartiflette with 3 cheeses.
Details and technical informations about Winery Gérard Depardieu's Lumière.
Discover the grape variety: Mencia
Supple, elegant reds with a ruby robe and fine tannins, featuring aromas of raspberry, cherry, Mediterranean herbs, graphite, black pepper and very pronounced slate mineral notes. Fresh mouth, taut finish. The absolute star of Bierzo DO in Castilla y León and signature of Ribeira Sacra DO and Valdeorras DO in Galicia (heroic vine terraces). Also cultivated in Portugal under the name Jaen. Native Iberian grape from the northwest.
Last vintages of this wine
The best vintages of Lumière from Winery Gérard Depardieu are 2002, 2016
Informations about the Winery Gérard Depardieu
The Winery Gérard Depardieu is one of of the world's greatest estates. It offers 20 wines for sale in the of Meknès to come and discover on site or to buy online.
The wine region of Meknès
Morocco's leading wine terroir at the foot of the Middle Atlas (60% of national production), at 550 m altitude, continental climate moderated by the mountains, 240 days of sunshine. Cabernet Sauvignon and Syrah are the signature reds with ripe cassis, blackberry, plum, garrigue, pepper and balsamic notes, ripe tannins and solar body. Traditional Carignan and Cinsault for fruity reds and gris. AOG Guerrouane and Beni M'Tir, Morocco's first AOC Coteaux de l'Atlas.
The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
