Domaine La RouvioleLe Revenant Minervois
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Le Revenant Minervois
Pairings that work perfectly with Le Revenant Minervois
Original food and wine pairings with Le Revenant Minervois
The Le Revenant Minervois of Domaine La Rouviole matches generally quite well with dishes of beef, pasta or veal such as recipes of german recipe for marinated meat: sauerbraten, my grandmother's macaroni gratin with gruyere cheese and smoked ham or italian veal roulade.
Details and technical informations about Domaine La Rouviole's Le Revenant Minervois.
Discover the grape variety: Béni carlo
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Informations about the Domaine La Rouviole
The Domaine La Rouviole is one of of the world's great estates. It offers 15 wines for sale in the of Minervois to come and discover on site or to buy online.
The wine region of Minervois
Minervois is an appellation for distinctive red wines from the western Languedoc region of France. In general, they are softer than those produced in the Corbières, just to the South. The Minervois appellation also covers rosé and white wines. The predominant Grape varieties used in AOC Minervois wines are Grenache, Syrah and Mourvèdre.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
