Winery Roger GuyChancillon Communaute Europenne
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Chancillon Communaute Europenne
Pairings that work perfectly with Chancillon Communaute Europenne
Original food and wine pairings with Chancillon Communaute Europenne
The Chancillon Communaute Europenne of Winery Roger Guy matches generally quite well with dishes of beef, pasta or veal such as recipes of fondue bourguignonne and accompanying sauces, chinese noodles with vegetables and spices or veal tagine with artichokes and lemons.
Details and technical informations about Winery Roger Guy's Chancillon Communaute Europenne.
Discover the grape variety: Catawba
American, was widely planted in the first half of the 19th century, particularly in the northern part of the United States. Discovered in 1819, it is the result of an interspecific cross between Vitis Labrusca Linné and Semillon (F. Huber 2016). It can still be found in the United States (New York, Ohio, etc.), Canada (Ontario), Brazil, South Africa, England, etc. In France, it is almost unknown. Note that the Catawba is also related to the concord.
Informations about the Winery Roger Guy
The Winery Roger Guy is one of of the world's greatest estates. It offers 4 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
