Winery La GlacièreLa Glacière Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with La Glacière Rouge
Pairings that work perfectly with La Glacière Rouge
Original food and wine pairings with La Glacière Rouge
The La Glacière Rouge of Winery La Glacière matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef bourguignon with tomato, lamb kebab or delicious thai chicken.
Details and technical informations about Winery La Glacière's La Glacière Rouge.
Discover the grape variety: Khendorni
Most certainly of Armenian origin. It should be noted, however, that in Azerbaijan a grape variety called Khindogny is cultivated, with a synonym, Khendorni, which resembles it like two drops of water. In France, Khendorni is virtually unknown.
Last vintages of this wine
The best vintages of La Glacière Rouge from Winery La Glacière are 2013
Informations about the Winery La Glacière
The Winery La Glacière is one of of the world's greatest estates. It offers 5 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
