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 beef fillet in a crust, lamb with ginger honey or shrimp with curry express.
Details and technical informations about Winery Louis Mousset's Le Chêne Noir Cairanne.
Discover the grape variety: Gaillard 157
Interspecific crossing carried out in 1891 by Fernand Gaillard (1821-1905) between (triumph x eumelan) and 1 Seibel. This direct-producing hybrid was multiplied in particular in the south-west and centre-west of France as well as in the departments of the Rhône valley and the Ain.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
