Winery Pierre de MontignerBaron de Buffon Moelleux Rouge
Sweet wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Baron de Buffon Moelleux Rouge
Pairings that work perfectly with Baron de Buffon Moelleux Rouge
Original food and wine pairings with Baron de Buffon Moelleux Rouge
The Baron de Buffon Moelleux Rouge of Winery Pierre de Montigner matches generally quite well with dishes of beef, pasta or veal such as recipes of boeuf lôc lac (cambodia), cannelloni with salmon and spinach or tunisian pasta.
Details and technical informations about Winery Pierre de Montigner's Baron de Buffon Moelleux Rouge.
Discover the grape variety: Jacquez
A natural French-American ternary hybrid that most certainly comes from an interspecific crossing between an unknown Vinifera with Vitis Aestivalis and Vitis Cinerea. The Jacquez was at the time the most multiplied in the World, present since always in the Portuguese island of Madeira. For a long time used as a direct producer, it was even used as a rootstock in the south of France, in the United States, in Mexico and in South Africa: some vines grafted on Jacquez still exist today. In France, it is one of the six hybrids prohibited since 1935 (included in European regulations): Clinton, Herbemont, Isabelle, Jacquez, Noah and Othello.
Informations about the Winery Pierre de Montigner
The Winery Pierre de Montigner is one of of the world's greatest estates. It offers 28 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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
