Winery La GuyennoiseBaronne d'Arboir Classic Merlot
Red wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Baronne d'Arboir Classic Merlot
Pairings that work perfectly with Baronne d'Arboir Classic Merlot
Original food and wine pairings with Baronne d'Arboir Classic Merlot
The Baronne d'Arboir Classic Merlot of Winery La Guyennoise matches generally quite well with dishes such as recipes .
Details and technical informations about Winery La Guyennoise's Baronne d'Arboir Classic 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 La Guyennoise
The Winery La Guyennoise is one of wineries to follow in Vin de Pays.. It offers 158 wines for sale in the of Vin de Pays to come and discover on site or to buy online.
The wine region of Vin de Pays
Vin de Pays (VDP), the French national equivalent of PGI (Protected Geographical Indication) at the European level, is a quality category of French wines, positioned between Vin de Table (VDT) and Appellation d'Origine Contrôlée (AOC). This layer of the French appellation system was initially introduced in September 1968 by the INAO, the official appellation authority. It underwent several early revisions in the 1970s, followed by substantial changes in September 2000 and again in 2009, when all existing VDT titles were automatically registered with the European Union as PGI. Producers retain the choice of using either the VDP or PGI titles on their labels, or both - in the form "IGP-Vin de Pays".
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
