Château Haut-MylesChevalier Côtes du Roussillon
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Chevalier Côtes du Roussillon
Pairings that work perfectly with Chevalier Côtes du Roussillon
Original food and wine pairings with Chevalier Côtes du Roussillon
The Chevalier Côtes du Roussillon of Château Haut-Myles matches generally quite well with dishes of beef, pasta or veal such as recipes of korean bibimbap, soft and inexpensive pasta gratin or breaded veal cutlets.
Details and technical informations about Château Haut-Myles's Chevalier Côtes du Roussillon.
Discover the grape variety: Berdomenel
Spanish, present for a long time in the vineyard of Pamiers in Ariège. Today, it is no longer multiplied and is therefore in danger of extinction.
Informations about the Château Haut-Myles
The Château Haut-Myles is one of of the world's greatest estates. It offers 3 wines for sale in the of Côtes du Roussillon to come and discover on site or to buy online.
The wine region of Côtes du Roussillon
Côtes du Roussillon is an appellation contrôlée for red, white and rosé wines from the Roussillon wine region in southern France. It covers the eastern half of the administrative district of the Pyrénées-Orientales, on the eastern edge of the Pyrenees. The western half of the Pyrenees-Orientales is simply too mountainous for effective viticulture. In the Côtes du Roussillon wine-growing area is the Aspres sub-region.
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: Sommelier
Person working in a restaurant and responsible for the wine service. The head sommelier is responsible for putting together the wine list, managing the sommelier brigade, and ensuring the sale of wines according to the dishes (food and wine pairing).
