Winery L'OstalRegain
Red wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Regain of Winery L'Ostal in the region of Vin de France often reveals types of flavors of earth, oak.
Food and wine pairings with Regain
Pairings that work perfectly with Regain
Original food and wine pairings with Regain
The Regain of Winery L'Ostal matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of baked lasagna, tripe in the style of caen or parmesan cream brûlée.
Details and technical informations about Winery L'Ostal's Regain.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Last vintages of this wine
The best vintages of Regain from Winery L'Ostal are 2015, 0
Informations about the Winery L'Ostal
The Winery L'Ostal is one of of the world's great estates. It offers 19 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
