Winery L'Oppidum des CauvinsCuvée Cesar Merlot
Red wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Cuvée Cesar Merlot
Pairings that work perfectly with Cuvée Cesar Merlot
Original food and wine pairings with Cuvée Cesar Merlot
The Cuvée Cesar Merlot of Winery L'Oppidum des Cauvins matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of kafta bil saniyeh (lebanese dish), semolina-merguez salad or the garbure.
Details and technical informations about Winery L'Oppidum des Cauvins's Cuvée Cesar Merlot.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Informations about the Winery L'Oppidum des Cauvins
The Winery L'Oppidum des Cauvins is one of of the world's great estates. It offers 24 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
