Winery Saint-MauriceDomaine de la Blachette Régine Bres
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Domaine de la Blachette Régine Bres
Pairings that work perfectly with Domaine de la Blachette Régine Bres
Original food and wine pairings with Domaine de la Blachette Régine Bres
The Domaine de la Blachette Régine Bres of Winery Saint-Maurice matches generally quite well with dishes of beef, lamb or spicy food such as recipes of boles de picolat (catalan meatballs), lamb chops with honey and spices or chili con carne.
Details and technical informations about Winery Saint-Maurice's Domaine de la Blachette Régine Bres.
Discover the grape variety: Négret de Banhars
Light, fruity reds with a clear ruby colour, silky tannins and supple palate, showing simple aromas of red fruits (cherry, raspberry) and gentle spices. Airy profile, now almost extinct. Preserved in INRAE varietal collections, it is a witness to the pre-phylloxera ampelographic diversity of south-west France. Rare French black variety native to the south-west, studied for its patrimonial genetic interest among ancient cultivars.
Last vintages of this wine
The best vintages of Domaine de la Blachette Régine Bres from Winery Saint-Maurice are 2016, 2017
Informations about the Winery Saint-Maurice
The Winery Saint-Maurice is one of of the world's great estates. It offers 36 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
