Winery Marcel GeorgesDe L'Hers Cuvée Prestige Châteauneuf-Du-Pape
Red wine
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with De L'Hers Cuvée Prestige Châteauneuf-Du-Pape
Pairings that work perfectly with De L'Hers Cuvée Prestige Châteauneuf-Du-Pape
Original food and wine pairings with De L'Hers Cuvée Prestige Châteauneuf-Du-Pape
The De L'Hers Cuvée Prestige Châteauneuf-Du-Pape of Winery Marcel Georges matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of fondue bourguignonne and accompanying sauces, lamb tagine with olives and honey or rabbit with basquaise sauce.
Details and technical informations about Winery Marcel Georges's De L'Hers Cuvée Prestige Châteauneuf-Du-Pape.
Discover the grape variety: Villard
Simple whites or reds with a pale golden or deep ruby hue, a supple palate with moderate acidity and understated fruity aromas with discreet hybrid notes. Disease-resistant. Now marginal, they survive in a few heritage plots in France and bear witness to the post-phylloxera hybridisations of the first half of the 20th century. Synonym for the Villard Blanc and Villard Noir varieties, French hybrids obtained by Bertille Seyve in Bourgoin-Jallieu.
Informations about the Winery Marcel Georges
The Winery Marcel Georges is one of of the world's greatest estates. It offers 3 wines for sale in the of Rhône méridional to come and discover on site or to buy online.
The wine region of Rhône méridional
Sunny, Mediterranean southern Rhône, kingdom of Grenache Noir. Fleshy, generous reds with signature notes of candied red and black fruits (cherry, plum), garrigue (thyme, rosemary), pepper and sweet spices, round tannins and an opulent palate. Blended with peppery Syrah, deep Mourvèdre, supple Cinsault. Flagship crus: Châteauneuf-du-Pape on rolled pebbles (powerful, age-worthy), Gigondas, dense Vacqueyras, fleshy Tavel rosé, sweet muscat Beaumes-de-Venise.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
