Winery Roger BaudrazComtesse de la Mazière Merlot
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Comtesse de la Mazière Merlot
Pairings that work perfectly with Comtesse de la Mazière Merlot
Original food and wine pairings with Comtesse de la Mazière Merlot
The Comtesse de la Mazière Merlot of Winery Roger Baudraz matches generally quite well with dishes of beef, pasta or veal such as recipes of chickpeas spanish style, gratin of coquillettes with ham or stuffed squid in the sétoise sauce.
Details and technical informations about Winery Roger Baudraz's Comtesse de la Mazière Merlot.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Informations about the Winery Roger Baudraz
The Winery Roger Baudraz is one of of the world's great estates. It offers 51 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
