Winery Louis MoussetLe Chêne Noir Cairanne
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Le Chêne Noir Cairanne
Pairings that work perfectly with Le Chêne Noir Cairanne
Original food and wine pairings with Le Chêne Noir Cairanne
The Le Chêne Noir Cairanne of Winery Louis Mousset matches generally quite well with dishes of beef, lamb or spicy food such as recipes of tanjia, lamb tagine with broad beans or couscous chicken and merguez.
Details and technical informations about Winery Louis Mousset's Le Chêne Noir Cairanne.
Discover the grape variety: Glacière
Unknown, it is still found only in Vaucluse in most cases established in arbors (our photographs), never in culture. La Glacière is a table grape, not always pleasant to eat, that was once kept either on stumps or on racks for the winter. Today, it is very rare to find this variety, which has completely disappeared.
Informations about the Winery Louis Mousset
The Winery Louis Mousset is one of of the world's great estates. It offers 57 wines for sale in the of Cairanne to come and discover on site or to buy online.
The wine region of Cairanne
The wine region of Cairanne is located in the region of Rhône méridional of Rhone Valley of France. Wineries and vineyards like the Domaine Boutinot or the Domaine J. Boulard produce mainly wines red, white and pink. The most planted grape varieties in the region of Cairanne are Mourvèdre, Roussanne and Clairette, 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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
