Winery Patrick Mourlan - La Bastide des OliviersLe Natural du Vigneron Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Le Natural du Vigneron Rouge
Pairings that work perfectly with Le Natural du Vigneron Rouge
Original food and wine pairings with Le Natural du Vigneron Rouge
The Le Natural du Vigneron Rouge of Winery Patrick Mourlan - La Bastide des Oliviers matches generally quite well with dishes of beef, lamb or spicy food such as recipes of baked marrow bones, lamb mouse with onions and red wine or express chicken skewers with spices.
Details and technical informations about Winery Patrick Mourlan - La Bastide des Oliviers's Le Natural du Vigneron Rouge.
Discover the grape variety: Kadarka
Some say that it originated in Hungary, while others say it came from Turkey via Bulgaria. Known in Austria and more generally in Eastern Europe (Albania, Croatia, Moldavia, Slovakia, Romania, Serbia, etc.), it is registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Le Natural du Vigneron Rouge from Winery Patrick Mourlan - La Bastide des Oliviers are 2015
Informations about the Winery Patrick Mourlan - La Bastide des Oliviers
The Winery Patrick Mourlan - La Bastide des Oliviers is one of of the world's greatest estates. It offers 9 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
