Winery Les Terres de Saint HilaireOppidum Rouge
Red wine
This wine generally goes well with poultry, beef or lamb.
The Oppidum Rouge of the Winery Les Terres de Saint Hilaire is in the top 50 of wines of Provence.
Food and wine pairings with Oppidum Rouge
Pairings that work perfectly with Oppidum Rouge
Original food and wine pairings with Oppidum Rouge
The Oppidum Rouge of Winery Les Terres de Saint Hilaire matches generally quite well with dishes of beef, lamb or spicy food such as recipes of burger roll, lamb tagine with dried fruits and herbs or traditional hungarian goulash.
Details and technical informations about Winery Les Terres de Saint Hilaire's Oppidum Rouge.
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.
Last vintages of this wine
The best vintages of Oppidum Rouge from Winery Les Terres de Saint Hilaire are 2014
Informations about the Winery Les Terres de Saint Hilaire
The Winery Les Terres de Saint Hilaire is one of of the world's greatest estates. It offers 17 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
