Winery Lou PeirigasGravels
Red wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Gravels
Pairings that work perfectly with Gravels
Original food and wine pairings with Gravels
The Gravels of Winery Lou Peirigas matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of rabbit in white wine (casserole), tuna with tomatoes in the oven or ham and comté quiche.
Details and technical informations about Winery Lou Peirigas's Gravels.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Gravels from Winery Lou Peirigas are 2016
Informations about the Winery Lou Peirigas
The Winery Lou Peirigas is one of of the world's greatest estates. It offers 5 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
