Château LestignacRacigas
Red wine
This wine generally goes well with beef and game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Racigas of Château Lestignac in the region of Pays d'Oc often reveals types of flavors of earthy, black fruits or raisin and sometimes also flavors of earth, black fruit or dried fruit.
Food and wine pairings with Racigas
Pairings that work perfectly with Racigas
Original food and wine pairings with Racigas
The Racigas of Château Lestignac matches generally quite well with dishes of beef or game (deer, venison) such as recipes of oxtail with seed sauce or rabbit socks in gibelotte.
Details and technical informations about Château Lestignac's Racigas.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Racigas from Château Lestignac are 2016, 2015, 2014
Informations about the Château Lestignac
The Château Lestignac is one of of the world's greatest estates. It offers 34 wines for sale in the of Vin de Pays to come and discover on site or to buy online.
The wine region of Vin de Pays
Intermediate category between AOC and Vin de France (renamed IGP in 2009), 27% of national volume. Accessible, expressive wines defined by their grape: opulent Chardonnay, lively Sauvignon, round Merlot, peppery Syrah, floral Viognier with apricot. 76 IGP in France at 3 scales: regional (Pays d'Oc, Méditerranée, Val de Loire), departmental or local. Flexible rules, wide range of permitted grapes, free grape and vintage labelling.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
