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 authentic bolognese sauce (ragù di carne), spaghetti neapolitan style or moroccan veal tagine from hanane.
Details and technical informations about Winery Nidoleres's La Pierroune Côtes Du Roussillon.
Discover the grape variety: Palieri
This variety was obtained in 1958 in Velletri (Italy) by Michèle Palieri by crossing Alphonse Lavallée and molinera gorda or red malaga. Because of its great vigour, it is ideal for creating a trellis or a pergola. Little known in France, it can be found in Italy, Spain, Portugal, Morocco, etc.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
