Winery Ravoire & FilsLes Hauts de Pimerle Méditerranée
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Les Hauts de Pimerle Méditerranée
Pairings that work perfectly with Les Hauts de Pimerle Méditerranée
Original food and wine pairings with Les Hauts de Pimerle Méditerranée
The Les Hauts de Pimerle Méditerranée of Winery Ravoire & Fils matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of polish goulash, purple leg of lamb with red wine and cranberries or cassoulet of the sea.
Details and technical informations about Winery Ravoire & Fils's Les Hauts de Pimerle Méditerranée.
Discover the grape variety: Merlot khorus
An interspecific cross between Merlot noir and Kozma 20-3 (also the same parents of Merlot Khantus) obtained in 2002 by Simone Diego Castellarin and Guido Cipriani at the Institute of Applied Genomics in Udine, Italy. Merlot khorus is particularly resistant to mildew and tolerant to powdery mildew. Known in Italy ... almost unknown in France, not registered in the Official Catalogue of wine grape varieties.
Informations about the Winery Ravoire & Fils
The Winery Ravoire & Fils is one of wineries to follow in Méditerranée.. It offers 100 wines for sale in the of Méditerranée to come and discover on site or to buy online.
The wine region of Méditerranée
Méditérranée is a PGI title that covers wines produced in a large area of the South-eastern coast of France, roughly corresponding to the wine region of Provence but also including Part of the Rhône Valley. The PGI shares its territory with multiple AOC appellations as varied as Châteauneuf-du-Pape, Bandol and Côtes de Provence. The PGI Méditérranée catchment area extends over 10 departments (including the two on the island of Corsica), as well as smaller parts of the Isère, Loire and Rhône departments. Viticulture is essential to the culture and economy of this part of France.
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.
