Winery Jean-Louis DenoisCuvée Collection Vins Rares Syrah
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Cuvée Collection Vins Rares Syrah
Pairings that work perfectly with Cuvée Collection Vins Rares Syrah
Original food and wine pairings with Cuvée Collection Vins Rares Syrah
The Cuvée Collection Vins Rares Syrah of Winery Jean-Louis Denois matches generally quite well with dishes of beef, pasta or veal such as recipes of beef pot au feu (grandma's style), capellini with prosciutto or chicken with rice for cookeo robot.
Details and technical informations about Winery Jean-Louis Denois's Cuvée Collection Vins Rares Syrah.
Discover the grape variety: Carcajolo noir
It was most certainly introduced by the south of Corsica from Sardinia. It is not the black form of the white carcajolo, the latter would be the biancu gentile. The black Carcajolo is said to be related to the morrastel or muristellu and is found almost exclusively in the southern Mediterranean and in Portugal. It is registered in the Official Catalogue of wine grape varieties, list A1.
Informations about the Winery Jean-Louis Denois
The Winery Jean-Louis Denois is one of of the world's great estates. It offers 77 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: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
