Winery Tresch ClergetComte de la Motte Syrah
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Comte de la Motte Syrah
Pairings that work perfectly with Comte de la Motte Syrah
Original food and wine pairings with Comte de la Motte Syrah
The Comte de la Motte Syrah of Winery Tresch Clerget matches generally quite well with dishes of beef, pasta or veal such as recipes of pork tongue with tomato sauce and pickles, tagliatelle with seafood and saffron cream or veal saltimbocca.
Details and technical informations about Winery Tresch Clerget's Comte de la Motte Syrah.
Discover the grape variety: Aubin vert
Aubin vert blanc is a grape variety that originated in France (Lorraine). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Aubin vert blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley.
Informations about the Winery Tresch Clerget
The Winery Tresch Clerget is one of wineries to follow in Pays d'Oc.. It offers 106 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
