
Domaine de RégusseRatafia
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Ratafia
Pairings that work perfectly with Ratafia
Original food and wine pairings with Ratafia
The Ratafia of Domaine de Régusse matches generally quite well with dishes of beef, veal or pork such as recipes of feijoada ( portuguese cassoulet ), casserons in the country style or stuffed peppers.
Details and technical informations about Domaine de Régusse's Ratafia.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Domaine de Régusse
The Domaine de Régusse is one of of the world's great estates. It offers 46 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Lyon pot
A 46 cl bottle with a thick bottom, typical of the Lyon region, especially used to serve Beaujolais wines drawn from the barrel.











