Winery Nicolas FayolleCrozes-Hermitage
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Crozes-Hermitage
Pairings that work perfectly with Crozes-Hermitage
Original food and wine pairings with Crozes-Hermitage
The Crozes-Hermitage of Winery Nicolas Fayolle matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of pork shoulder with mustard, lamb epigram in spicy sauce or rabbit with homemade mustard.
Details and technical informations about Winery Nicolas Fayolle's Crozes-Hermitage.
Discover the grape variety: Lignan blanc
It originates from northern Italy (Piedmont) where it is very often grown on trellises in front of houses. In France, this variety was introduced in 1850.
Informations about the Winery Nicolas Fayolle
The Winery Nicolas Fayolle is one of of the world's greatest estates. It offers 10 wines for sale in the of Crozes-Hermitage to come and discover on site or to buy online.
The wine region of Crozes-Hermitage
The wine region of Crozes-Hermitage is located in the region of Rhône septentrional of Rhone Valley of France. Wineries and vineyards like the Domaine Combier or the Domaine M. Chapoutier produce mainly wines red and white. The most planted grape varieties in the region of Crozes-Hermitage are Marsanne, Roussanne and Mourvèdre, 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: 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).
