Winery Mas ThibertDomaine De L'ile St Pierre Vin Pays Des Bouches Du Rhone
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Domaine De L'ile St Pierre Vin Pays Des Bouches Du Rhone
Pairings that work perfectly with Domaine De L'ile St Pierre Vin Pays Des Bouches Du Rhone
Original food and wine pairings with Domaine De L'ile St Pierre Vin Pays Des Bouches Du Rhone
The Domaine De L'ile St Pierre Vin Pays Des Bouches Du Rhone of Winery Mas Thibert matches generally quite well with dishes of beef or mature and hard cheese such as recipes of quick meatloaf or salted king's cake with cauliflower.
Details and technical informations about Winery Mas Thibert's Domaine De L'ile St Pierre Vin Pays Des Bouches Du Rhone.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Informations about the Winery Mas Thibert
The Winery Mas Thibert is one of of the world's greatest estates. It offers 1 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
