Winery La SorgaMiladiou
Red wine
This wine generally goes well with beef, mature and hard cheese or spicy food.
Food and wine pairings with Miladiou
Pairings that work perfectly with Miladiou
Original food and wine pairings with Miladiou
The Miladiou of Winery La Sorga matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of celine's version of moussaka (5th meeting), chicken tikka massala or 3 men pizza with ravioli.
Details and technical informations about Winery La Sorga's Miladiou.
Discover the grape variety: Aramon
Aramon noir is a grape variety that originated in France (Languedoc). 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 large bunches and very large grapes. Aramon noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Miladiou from Winery La Sorga are 2018, 0
Informations about the Winery La Sorga
The Winery La Sorga is one of of the world's great estates. It offers 88 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
