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mutton, lamb
Flavoursome lamb and mutton can be prepared in many ways. It’s worth choosing a full-bodied beverage to accompany strongly flavoured meats. Lamb is slightly milder in taste than mutton, but the same beverages will work well with both.
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beef
Almost any red wine will work with beef, as long as it’s full-bodied enough. You can also opt for full-bodied beers with beef.
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game birds
A rich and nuanced red wine suits strongly flavoured game birds, and a similarly full-bodied and aromatic beer will work just as well.
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liver
A fruity and relatively soft red wine works best with liver. If you opt for beer, it can be richly aromatic.
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Product details
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PRODUCT NUMBER425947
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ALCOHOL13.5%
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ACIDS5.3 g/l
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ENERGY80.0 Kcal / 100ml
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PRICE / LITRE158.92 EUR
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MORE INFORMATIONA wooden transport packaging
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INGREDIENTS DECLARED BY THE PRODUCERContains sulphites
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PACKAGINGbottle
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CLOSUREnatural cork
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PRODUCERChâteau Teyssier
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SUPPLIERSce Du Chateau Teyssier Vigno
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SELECTIONlimited quantity product
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Taste
TasteRobust and powerful reds are full-bodied or very full-bodied wines that have rich flavours.
Due to oak maturation, you can discern powerful spicy notes. High tannins lend these wines a good structure.Tips for useDue to their tannins, these wines are a good match for equally robust foods, such as game and other hearty meat dishes or strong cheeses.
Try with venison or rabbit stew, herb-marinated lamb chops or strong cheeses, such as aged Gruyère or Roquefort.How to serveRed wines are best served slightly below room temperature, at 16–18°C. Chilling a bottle from room temperature to the perfect serving temperature takes about half an hour in a fridge.