Winery Longue BastideCôtes-Du-Luberon
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Côtes-Du-Luberon
Pairings that work perfectly with Côtes-Du-Luberon
Original food and wine pairings with Côtes-Du-Luberon
The Côtes-Du-Luberon of Winery Longue Bastide matches generally quite well with dishes of beef, lamb or spicy food such as recipes of savoyard matafans, lamb curl or seafood, chorizo and chicken paella from patou.
Details and technical informations about Winery Longue Bastide's Côtes-Du-Luberon.
Discover the grape variety: Montils
Crisp, neutral dry whites with a pale colour, a supple palate and high acidity, showing simple aromas of white flowers, white fruits (apple), citrus and understated neutral notes. A productive style mainly destined for Cognac distillation. A traditional component of Cognac AOC blends, contributing to the aromatic identity of Charentais brandy. Indigenous French variety of the South-West and the Charentes, a heritage grape.
Informations about the Winery Longue Bastide
The Winery Longue Bastide is one of of the world's greatest estates. It offers 2 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
