Domaine de la GrandeCroix Beaujolais
wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Croix Beaujolais
Pairings that work perfectly with Croix Beaujolais
Original food and wine pairings with Croix Beaujolais
The Croix Beaujolais of Domaine de la Grande matches generally quite well with dishes of pasta, veal or pork such as recipes of spaghetti with garlic, vital tone / vitello tonnato (italy) or the secrets of croque-monsieur.
Details and technical informations about Domaine de la Grande's Croix Beaujolais.
Discover the grape variety: Rousseli
Most certainly Provençal and more particularly, as its name indicates, from the Var department. It is in the process of disappearing because it is practically no longer multiplied in nurseries, although it is registered in the Official Catalogue of wine grape varieties, list A. It is probably a descendant of the white gouais and the black ouliven, to be continued! Rousseli is practically unknown in other wine-producing countries, in France it was used both as a table grape and as a wine grape.
Informations about the Domaine de la Grande
The Domaine de la Grande is one of of the world's greatest estates. It offers 2 wines for sale in the of Savoie to come and discover on site or to buy online.
The wine region of Savoie
Savoie is a wine region in eastern France, in the mountainous areas just South of Lake Geneva and on the border with Switzerland. The location and geography of the region has very much defined its Character, which is fragmented, hilly and slightly Swiss. This is evident in the fresh, crisp white wines produced here, as well as in the labels of the region's wines. Many bear a white cross on a red background - the flag of Switzerland and Savoy.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
