Winery LanguedociensRéserve La Grangette Cabernet - Syrah
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Réserve La Grangette Cabernet - Syrah
Pairings that work perfectly with Réserve La Grangette Cabernet - Syrah
Original food and wine pairings with Réserve La Grangette Cabernet - Syrah
The Réserve La Grangette Cabernet - Syrah of Winery Languedociens matches generally quite well with dishes of beef, pasta or veal such as recipes of beef luc lake, multicoloured butterfly pasta or roast pork with prunes.
Details and technical informations about Winery Languedociens's Réserve La Grangette Cabernet - Syrah.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Languedociens
The Winery Languedociens is one of of the world's greatest estates. It offers 15 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
