Winery Lucien BenarosChâteauneuf Du Pape
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Châteauneuf Du Pape from the Winery Lucien Benaros
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Châteauneuf Du Pape of Winery Lucien Benaros in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Châteauneuf Du Pape
Pairings that work perfectly with Châteauneuf Du Pape
Original food and wine pairings with Châteauneuf Du Pape
The Châteauneuf Du Pape of Winery Lucien Benaros matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of venison leg in casserole, lamb crumble with oregano and feta cheese or wild boar stew marinated in red wine.
Details and technical informations about Winery Lucien Benaros's Châteauneuf Du Pape.
Discover the grape variety: Orion
Interspecific crossing between the optima and the white Villard obtained in 1964 and in Germany by Gerhardt Erich Allweldt (1927-2005). It can be found in Germany, Denmark, the Netherlands, Switzerland, Sweden, Russia, ... not or little known in France.
Informations about the Winery Lucien Benaros
The Winery Lucien Benaros is one of of the world's greatest estates. It offers 9 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
