Winery La Loge Des PeresCôtes du Forez
Red wine
This wine generally goes well with beef
The Côtes du Forez of the Winery La Loge Des Peres is in the top 5 of wines of Côtes du Forez.
Food and wine pairings with Côtes du Forez
Pairings that work perfectly with Côtes du Forez
Original food and wine pairings with Côtes du Forez
The Côtes du Forez of Winery La Loge Des Peres matches generally quite well with dishes of beef such as recipes of kig ar farz breton.
Details and technical informations about Winery La Loge Des Peres's Côtes du Forez.
Discover the grape variety: Gamay noir
Light, juicy reds, low in tannins with crunchy freshness, showing aromas of wild strawberry, raspberry, banana (from carbonic maceration) and peony. Easy-drinking style of Beaujolais Nouveau, more structured and mineral on the granites of the ten crus (Morgon, Moulin-à-Vent, Fleurie, Brouilly). Also in Touraine, Auvergne and Swiss Romande. A Burgundian variety, a cross of Pinot Noir × Gouais Blanc.
Informations about the Winery La Loge Des Peres
The Winery La Loge Des Peres is one of of the world's greatest estates. It offers 1 wines for sale in the of Côtes du Forez to come and discover on site or to buy online.
The wine region of Côtes du Forez
Loire AOC (2000) in the Loire department between the Forez mountains and the Auvergne volcanoes, granite and basaltic soils, altitude climate. Saint-Romain Gamay is the exclusive signature red (a local clone): light and crunchy with bright red fruits (cherry, raspberry, strawberry), flowers and a peppery mineral note, melted tannins and fresh acidity — often carbonic maceration. Fresh Forez rosés. Accessible, easy-drinking wines.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: INAO glass
Glass adapted to wine tasting, created in the 1970s by the Institut national des appellations d'origine. At the time, it had the advantage of offering a standardised tool to all tasters. It is characterized by a wide base that allows for good ventilation and a narrow mouth (opening of the glass) to concentrate the aromas. Many high-performance glasses have been created based on this model.
