Winery NidoleresLa Pierroune Côtes Du Roussillon
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with La Pierroune Côtes Du Roussillon
Pairings that work perfectly with La Pierroune Côtes Du Roussillon
Original food and wine pairings with La Pierroune Côtes Du Roussillon
The La Pierroune Côtes Du Roussillon of Winery Nidoleres matches generally quite well with dishes of beef, pasta or veal such as recipes of fleischnacka leaf, pasta with chicken, peppers and mushrooms or veal paupiettes à la bourguignonne.
Details and technical informations about Winery Nidoleres's La Pierroune Côtes Du Roussillon.
Discover the grape variety: Léon Millot
Léon Millot noir is a grape variety that originated in France (Alsace). It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. We find the Léon Millot noir in the vineyards of the Rhône Valley.
Last vintages of this wine
The best vintages of La Pierroune Côtes Du Roussillon from Winery Nidoleres are 0
Informations about the Winery Nidoleres
The Winery Nidoleres is one of of the world's greatest estates. It offers 13 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
