Winery SoléiadeCuvée d'Equinoxe Vacqueyras
Red wine
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Cuvée d'Equinoxe Vacqueyras
Pairings that work perfectly with Cuvée d'Equinoxe Vacqueyras
Original food and wine pairings with Cuvée d'Equinoxe Vacqueyras
The Cuvée d'Equinoxe Vacqueyras of Winery Soléiade matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of borscht (russia), lamb shoulder confit or duck breast with black figs.
Details and technical informations about Winery Soléiade's Cuvée d'Equinoxe Vacqueyras.
Discover the grape variety: Koshu
Delicate, taut whites with a pale, slightly pinkish robe (grey-pink skin), an airy palate and fresh acidity, with subtle aromas of citrus (yuzu, grapefruit), green apple, white flowers, pear, almond and saline mineral notes. Slightly bitter, refined finish. Signature of the modern whites of Yamanashi (around Mount Fuji) and the locomotive of Japanese wine exports. Autochthonous hybrid variety (vinifera × vitis amurensis), cultivated in Japan for over a thousand years.
Informations about the Winery Soléiade
The Winery Soléiade is one of of the world's greatest estates. It offers 3 wines for sale in the of Vacqueyras to come and discover on site or to buy online.
The wine region of Vacqueyras
Southern Rhône cru neighbouring Gigondas: signature Grenache as king red (≥50%) with Syrah, Mourvèdre and Cinsault - fleshy and spicy with notes of ripe black fruits (blackberry, blackcurrant, black cherry), garrigue, kirsch, liquorice, pepper and a balsamic touch, firm tannins and a long finish (14-15°), between the power of Gigondas and the elegance of Châteauneuf. Lively rosés and ample whites (Grenache Blanc, Clairette, Roussanne). AOC (1990), ~1,450 ha, stony and sandy soils.
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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
