Winery Les VigneauxGrain Cheux
Red wine
This wine generally goes well with beef and mature and hard cheese.
The Grain Cheux of the Winery Les Vigneaux is in the top 70 of wines of Vin de France.
Food and wine pairings with Grain Cheux
Pairings that work perfectly with Grain Cheux
Original food and wine pairings with Grain Cheux
The Grain Cheux of Winery Les Vigneaux matches generally quite well with dishes of beef or mature and hard cheese such as recipes of fillet of beef in a foie gras and truffle crust or pancake cake with mountain filling.
Details and technical informations about Winery Les Vigneaux's Grain Cheux.
Discover the grape variety: Malvasia Fina
Structured, aromatic dry whites with a pale golden robe, an ample palate and moderate acidity, showing signature aromas of yellow fruits (pear, peach, apricot), white flowers (acacia), almond and schist mineral notes. Fine ageing potential. A traditional component of Douro DOC and Dão DOC whites and white Port. A Portuguese variety of the Malvasia family, widely grown in north-eastern Portugal.
Last vintages of this wine
The best vintages of Grain Cheux from Winery Les Vigneaux are 2016, 2012, 2015, 2014
Informations about the Winery Les Vigneaux
The Winery Les Vigneaux is one of of the world's greatest estates. It offers 22 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
