Winery La MagnaneraieDomaine La Magnaneraie Côtes Du Rhône
Red wine
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Domaine La Magnaneraie Côtes Du Rhône
Pairings that work perfectly with Domaine La Magnaneraie Côtes Du Rhône
Original food and wine pairings with Domaine La Magnaneraie Côtes Du Rhône
The Domaine La Magnaneraie Côtes Du Rhône of Winery La Magnaneraie matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of adapted vietnamese fondue, leg of lamb with spices or rabbit in foil.
Details and technical informations about Winery La Magnaneraie's Domaine La Magnaneraie Côtes Du Rhône.
Discover the grape variety: Lival
Lival noir is a grape variety that originated in France (Languedoc). It produces a variety of grape used for wine making. However, it can also be found eating on our tables! Lival noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Rhône Valley, Languedoc & Roussillon, Provence & Corsica.
Informations about the Winery La Magnaneraie
The Winery La Magnaneraie is one of of the world's greatest estates. It offers 4 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
