Winery Laurent ViguierDomaine Sainte Croix Cuvee Marcel Gives Rivesaltes
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Domaine Sainte Croix Cuvee Marcel Gives Rivesaltes
Pairings that work perfectly with Domaine Sainte Croix Cuvee Marcel Gives Rivesaltes
Original food and wine pairings with Domaine Sainte Croix Cuvee Marcel Gives Rivesaltes
The Domaine Sainte Croix Cuvee Marcel Gives Rivesaltes of Winery Laurent Viguier matches generally quite well with dishes of beef, pasta or veal such as recipes of kafta bil saniyeh (lebanese dish), saffron pasta with prawns or roast veal with cider.
Details and technical informations about Winery Laurent Viguier's Domaine Sainte Croix Cuvee Marcel Gives Rivesaltes.
Discover the grape variety: Fer-servadou
Fer-servadou noir is a grape variety that originated in France (Gironde). 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 grapes of small to medium size. Fer-servadou noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Provence & Corsica, Rhone Valley.
Informations about the Winery Laurent Viguier
The Winery Laurent Viguier is one of of the world's greatest estates. It offers 5 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
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: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
