Les Caves des ApotresLa Grange Blanche Châteauneuf-du-Pape
Red wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with La Grange Blanche Châteauneuf-du-Pape
Pairings that work perfectly with La Grange Blanche Châteauneuf-du-Pape
Original food and wine pairings with La Grange Blanche Châteauneuf-du-Pape
The La Grange Blanche Châteauneuf-du-Pape of Les Caves des Apotres matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of quiche with bacon and gruyère cheese, sea bream or 3 men pizza with ravioli.
Details and technical informations about Les Caves des Apotres's La Grange Blanche Châteauneuf-du-Pape.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. 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 to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of La Grange Blanche Châteauneuf-du-Pape from Les Caves des Apotres are 2005
Informations about the Les Caves des Apotres
The Les Caves des Apotres is one of of the world's greatest estates. It offers 5 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
