Winery PH.GerbaudDomaine Viven Rouge
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Domaine Viven Rouge
Pairings that work perfectly with Domaine Viven Rouge
Original food and wine pairings with Domaine Viven Rouge
The Domaine Viven Rouge of Winery PH.Gerbaud matches generally quite well with dishes of beef, pasta or veal such as recipes of empanadas de carne (argentina), spinach, smoked salmon and ricotta lasagne or breaded veal cutlets.
Details and technical informations about Winery PH.Gerbaud's Domaine Viven Rouge.
Discover the grape variety: Barbera noire
This variety has been cultivated for a very long time in Italy - currently in second place - and is very well known in Piedmont. It is, however, little known in France and is registered in the Official Catalogue of Wine Grape Varieties, list A1. It is not related to the white barbera, which also comes from the same country and region. It should be noted that other Italian grape varieties, mainly black, bear the name barbera, which should not be confused with the black Barbera that can also be found in Eastern Europe, South Africa and America.
Informations about the Winery PH.Gerbaud
The Winery PH.Gerbaud is one of wineries to follow in Pays d'Oc.. It offers 6 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
