Winery H. DebostColombine Vin Doux Naturel
Natural sweet wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Colombine Vin Doux Naturel
Pairings that work perfectly with Colombine Vin Doux Naturel
Original food and wine pairings with Colombine Vin Doux Naturel
The Colombine Vin Doux Naturel of Winery H. Debost matches generally quite well with dishes of beef, lamb or spicy food such as recipes of kig ar farz breton, leg of lamb in a casserole or traditional lamb couscous (from algeria).
Details and technical informations about Winery H. Debost's Colombine Vin Doux Naturel.
Discover the grape variety: Pagadebiti
The white Pagadebiti is a grape variety originating from Italy. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The white Pagadebiti can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery H. Debost
The Winery H. Debost is one of wineries to follow in Grand Roussillon.. It offers 3 wines for sale in the of Grand Roussillon to come and discover on site or to buy online.
The wine region of Grand Roussillon
Grand Roussillon is a Sweet, high Alcohol white wine produced in the Languedoc-Roussillon region of southern France. It is a natural sweet wine made by Mutage, which gives it an alcohol content of about 16% and a high natural residual sugar content. Some Grand Roussillon wines are produced using a prolonged oxidative ageing process, such as Rancio; all are subject to a minimum of two years' ageing before being released for sale. The main Grape varieties used to make this relatively rare wine are Muscat Blanc, Muscat d'Alexandrie, Grenache, Grenache Blanc, Grenache Gris and Maccabeu.
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.
News related to this wine
DWWA 2023 Platinum: The 97 point wines to seek out now
‘Platinum is very hard-fought’ says co-chair Sarah Jane Evans MW. ‘It’s like something in the Premier League’, she adds, ‘but getting there means it’s going to be something special.’ The Decanter World Wine Awards judging process for Platinum begins after a meticulous first round of tasting, where all entries – this year a record 18,250 – are examined by regional specialists to determine Bronze, Silver, Gold or no award. All wines awarded 95 points (a Gold med ...
Platinum: The 97 point wines of DWWA 2022
The largest-ever year for entries, an incredible 18,244 wines were judged at the 2022 Decanter World Wine Awards – with just 163 wines awarded a Platinum medal. ‘Winning a Platinum medal is something really exceptional’ said Decanter World Wine Awards Co-Chair Sarah Jane Evans MW. ‘Platinum is like the stratospheric level’ she commented, ‘so it’s really saying to the winemaker: this is a great wine.’ Making up just 0.87% of the total wines tasted at the 2022 c ...
Top Roussillon wines: 15 to discover
The Roussillon is home to a range of wine styles, at varying price points. Sweet fortified wines (vin doux naturel) used to dominate production, with still dry wines (vin sec) in the minority. In the last 30 years, however, this has completely changed, and vin sec now makes up the majority (80%) of the Roussillon’s output. The recent Wines of Roussillon tasting, held in London, not only highlighted many good quality dry wines being produced, but also cemented the idea that Roussillon whites are ...
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
