Winery TerraneaLes Chamblards Hermitage
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Les Chamblards Hermitage
Pairings that work perfectly with Les Chamblards Hermitage
Original food and wine pairings with Les Chamblards Hermitage
The Les Chamblards Hermitage of Winery Terranea matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Terranea's Les Chamblards Hermitage.
Discover the grape variety: Hibou blanc
A very old grape variety once cultivated in Savoy, now endangered. It is not the white form of the black owl.
Informations about the Winery Terranea
The Winery Terranea is one of wineries to follow in Hermitage.. It offers 33 wines for sale in the of Hermitage to come and discover on site or to buy online.
The wine region of Hermitage
The wine region of Hermitage is located in the region of Rhône septentrional of Rhone Valley of France. Wineries and vineyards like the Domaine Jean-Louis Chave or the Domaine Jean-Louis Chave produce mainly wines red, white and sweet. The most planted grape varieties in the region of Hermitage are Marsanne, Roussanne and Mourvèdre, they are then used in wines in blends or as a single variety. On the nose of Hermitage often reveals types of flavors of cherry, lavender or marzipan and sometimes also flavors of biscuits, yellow apple or petroleum.
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: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
