Winery Lou DumontLéa Sélection Saint Joseph
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Léa Sélection Saint Joseph
Pairings that work perfectly with Léa Sélection Saint Joseph
Original food and wine pairings with Léa Sélection Saint Joseph
The Léa Sélection Saint Joseph of Winery Lou Dumont matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of pasta bolognese, pasta with merguez or quinoa patties with courgettes and fresh goat cheese.
Details and technical informations about Winery Lou Dumont's Léa Sélection Saint Joseph.
Discover the grape variety: Cabernet-Mitos
An intraspecific cross between Cabernet Sauvignon and Dyer du Cher obtained in 1970 in Weinsberg, Germany. It can be found in Germany, Switzerland, etc. and is virtually unknown in France.
Informations about the Winery Lou Dumont
The Winery Lou Dumont is one of of the world's great estates. It offers 124 wines for sale in the of Saint-Joseph to come and discover on site or to buy online.
The wine region of Saint-Joseph
The wine region of Saint-Joseph is located in the region of Rhône septentrional of Rhone Valley of France. Wineries and vineyards like the Domaine Yves Gangloff or the Domaine E. Guigal produce mainly wines red and white. The most planted grape varieties in the region of Saint-Joseph are Marsanne, Roussanne and Mourvèdre, they are then used in wines in blends or as a single variety.
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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
