Les Caves de Saint Georges - Le Chevalier GeorgesGrenache - Cabernet
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Grenache - Cabernet
Pairings that work perfectly with Grenache - Cabernet
Original food and wine pairings with Grenache - Cabernet
The Grenache - Cabernet of Les Caves de Saint Georges - Le Chevalier Georges matches generally quite well with dishes of beef, pasta or veal such as recipes of fondue bourguignonne and accompanying sauces, lasagne bolognaise (mascarpone) or veal escalope with marsala.
Details and technical informations about Les Caves de Saint Georges - Le Chevalier Georges's Grenache - Cabernet.
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 Les Caves de Saint Georges - Le Chevalier Georges
The Les Caves de Saint Georges - Le Chevalier Georges is one of of the world's great estates. It offers 39 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
