La Grande CaveLes Riganelles Saint-Chinian
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Les Riganelles Saint-Chinian
Pairings that work perfectly with Les Riganelles Saint-Chinian
Original food and wine pairings with Les Riganelles Saint-Chinian
The Les Riganelles Saint-Chinian of La Grande Cave matches generally quite well with dishes of beef, pasta or veal such as recipes of beef luc lake, seafood lasagna or veal chop normandy style.
Details and technical informations about La Grande Cave's Les Riganelles Saint-Chinian.
Discover the grape variety: Arnsburger
Lively and fruity whites with a pale golden colour, a light palate with preserved acidity and signature aromas of citrus (lemon), white flowers, white-fleshed fruits (green apple) and light mineral notes. Close to Riesling without matching its finesse. Grown on small surfaces in Germany and Madeira for dry whites and sparkling base wines. German white variety obtained in 1939 at Geisenheim by Helmut Becker (Riesling × Riesling), late-ripening and productive.
Informations about the La Grande Cave
The La Grande Cave is one of of the world's great estates. It offers 59 wines for sale in the of Saint-Chinian to come and discover on site or to buy online.
The wine region of Saint-Chinian
Languedoc cru between Beziers and Saint-Pons, signature dual terroir. Fleshy Mediterranean reds with notes of black fruit (blackberry, black cherry), garrigue, pepper, liquorice and spice, firm tannins and a sun-drenched palate. Northern schists: fruitier, smokier profile. Southern clay-limestone: more structured wines.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
