Cave Saint DésiratChamp du Four Saint-Joseph
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Champ du Four Saint-Joseph
Pairings that work perfectly with Champ du Four Saint-Joseph
Original food and wine pairings with Champ du Four Saint-Joseph
The Champ du Four Saint-Joseph of Cave Saint Désirat matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of venison stew to be prepared the day before, leg or shoulder of lamb with honey and thyme or saddle of venison with fresh cream.
Details and technical informations about Cave Saint Désirat's Champ du Four Saint-Joseph.
Discover the grape variety: Panse muscade
Panse muscade is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. We find the Panse muscade white in the vineyards of Provence and Corsica.
Informations about the Cave Saint Désirat
The Cave Saint Désirat is one of of the world's great estates. It offers 77 wines for sale in the of Saint-Joseph to come and discover on site or to buy online.
The wine region of Saint-Joseph
The wine region of Saint-Joseph is located in the region of Rhône septentrional of Rhone Valley of France. Wineries and vineyards like the Domaine Yves Gangloff or the Domaine E. Guigal produce mainly wines red and white. The most planted grape varieties in the region of Saint-Joseph are Marsanne, Roussanne and Mourvèdre, they are then used in wines in blends or as a single variety.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
