Winery Philippe de NoangeChâteau les Glorins Bergerac
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Château les Glorins Bergerac
Pairings that work perfectly with Château les Glorins Bergerac
Original food and wine pairings with Château les Glorins Bergerac
The Château les Glorins Bergerac of Winery Philippe de Noange matches generally quite well with dishes of beef, lamb or poultry such as recipes of kafta bil saniyeh (lebanese dish), lamb stew with melting peppers or tunisian tagine.
Details and technical informations about Winery Philippe de Noange's Château les Glorins Bergerac.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Informations about the Winery Philippe de Noange
The Winery Philippe de Noange is one of wineries to follow in Bergerac.. It offers 79 wines for sale in the of Bergerac to come and discover on site or to buy online.
The wine region of Bergerac
Affordable cousin of Bordeaux on the Dordogne: signature Merlot-based reds (~65%) — round and fruity with notes of plum, black cherry, blackberry, sweet spices and a tobacco touch, supple tannins, to drink young. Cabernet Sauvignon, Cabernet Franc and Malbec as support. Fresh rosés (~20%). Signature dry and sweet whites (~15%) from Sémillon, Sauvignon and Muscadelle with notes of citrus, boxwood, flowers and honey for the sweet ones.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
