Winery MommessinGrenache - Cinsault Cuvée Saint Pierre
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Grenache - Cinsault Cuvée Saint Pierre
Pairings that work perfectly with Grenache - Cinsault Cuvée Saint Pierre
Original food and wine pairings with Grenache - Cinsault Cuvée Saint Pierre
The Grenache - Cinsault Cuvée Saint Pierre of Winery Mommessin matches generally quite well with dishes of beef or mature and hard cheese such as recipes of stewed beef heart or quinoa parmentier and pumpkin purée.
Details and technical informations about Winery Mommessin's Grenache - Cinsault Cuvée Saint Pierre.
Discover the grape variety: Acadie
Complex interspecific cross between 13 053 Seibel (7042 Seibel x 5409 Seibel) or cascade and 14 287 Seyve-Villard (6746 Seibel x Couderc 299-35) obtained in 1953 by Bradt Ollie A. at the Ontario Horticultural Research Institute (Canada). It can also be found in the United States and is almost unknown in France. From this same cross was born the veeblanc.
Last vintages of this wine
The best vintages of Grenache - Cinsault Cuvée Saint Pierre from Winery Mommessin are 2015
Informations about the Winery Mommessin
The Winery Mommessin is one of of the world's great estates. It offers 154 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
