Winery Labastide de LevisEsprit de Labastide Brut Rosé
Sparkling wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Esprit de Labastide Brut Rosé
Pairings that work perfectly with Esprit de Labastide Brut Rosé
Original food and wine pairings with Esprit de Labastide Brut Rosé
The Esprit de Labastide Brut Rosé of Winery Labastide de Levis matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fricandeaux german style, shoulder of lamb in a crust or pasta with broccoli.
Details and technical informations about Winery Labastide de Levis's Esprit de Labastide Brut Rosé.
Discover the grape variety: Duras
Duras noir is a grape variety that originated in France (Tarn). 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 medium-sized bunches and small grapes. Duras noir can be found in several vineyards: South-West, Cognac, Bordeaux, Armagnac, Provence & Corsica, Rhone Valley, Languedoc & Roussillon.
Informations about the Winery Labastide de Levis
The Winery Labastide de Levis is one of of the world's great estates. It offers 131 wines for sale in the of South West to come and discover on site or to buy online.
The wine region of South West
The South-West is a large territorial area of France, comprising the administrative regions of Aquitaine, Limousin and Midi-Pyrénées. However, as far as the French wine area is concerned, the South-West region is a little less clear-cut, as it excludes Bordeaux - a wine region so productive that it is de facto an area in its own right. The wines of the South West have a Long and eventful history. The local rivers play a key role, as they were the main trade routes to bring wines from traditional regions such as Cahors, Bergerac, Buzet and Gaillac to their markets.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
