Les Vignerons de la VicomtéSainte Porte Colombe
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Sainte Porte Colombe
Pairings that work perfectly with Sainte Porte Colombe
Original food and wine pairings with Sainte Porte Colombe
The Sainte Porte Colombe of Les Vignerons de la Vicomté matches generally quite well with dishes of beef, pasta or veal such as recipes of beef fillet in a crust, maultaschen ( swabian ravioli ) or paupiettes of veal.
Details and technical informations about Les Vignerons de la Vicomté's Sainte Porte Colombe.
Discover the grape variety: Queen
A table grape with long bunches and spherical red-violet berries with thin skin and crunchy flesh, delivering a sweet, fresh flavour. Early-ripening and productive. Cultivated in California for fresh consumption, prized for its attractive table appearance, sweetness and good keeping, it is among the American table grape varieties sold on North American market stalls. An American black table grape bred by crossing for fresh consumption.
Informations about the Les Vignerons de la Vicomté
The Les Vignerons de la Vicomté is one of wineries to follow in Hérault.. It offers 298 wines for sale in the of Hérault to come and discover on site or to buy online.
The wine region of Hérault
Vast Languedoc IGP between the Cévennes and the Étang de Thau: Syrah, Grenache and Mourvèdre signatures in powerful, fruity reds with black fruit (blackberry, blackcurrant), garrigue, Mediterranean spices and a peppery touch, coated tannins. Cabernet, Merlot, Cinsault and Carignan complement. Grenache Blanc, Macabeu and Terret in accessible whites, plus aromatic Sauvignon, Chardonnay, Viognier. Fresh rosés.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
