Domaine de SulauzeCharbonnières
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Charbonnières
Pairings that work perfectly with Charbonnières
Original food and wine pairings with Charbonnières
The Charbonnières of Domaine de Sulauze matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast beef casserole, shoulder of lamb boulangère or chicken with olives in a couscousier.
Details and technical informations about Domaine de Sulauze's Charbonnières.
Discover the grape variety: Garganega
Very old vine cultivated in Italy, in Sicily it would carry the name of grecanico dorato and in Spain would be the malvasia mauresa... . It can be found in the United States, but in France it is almost unknown. It should be noted that its bunches resemble somewhat those of the ugni blanc or trebbiano toscano and it would be related to the verdicchio blanco.
Last vintages of this wine
The best vintages of Charbonnières from Domaine de Sulauze are 2018, 2017
Informations about the Domaine de Sulauze
The Domaine de Sulauze is one of of the world's greatest estates. It offers 30 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
