The flavor of butter in wine of Languedoc-Roussillon
Discover the of Languedoc-Roussillon wines revealing the of butter flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Languedoc-Roussillon flavors
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
Iodised Picpoul whites, floral Muscat de Rivesaltes. ~25% of the French vineyard across 4 departments.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
Other flavors in the same category
What are the typical grape varieties with flavor de butter of Languedoc-Roussillon?
- ChardonnayIn 47% of wines with flavor de butter
- RoussanneIn 11% of wines with flavor de butter
- MourvèdreIn 8% of wines with flavor de butter
- MarsanneIn 7% of wines with flavor de butter
- VermentinoIn 7% of wines with flavor de butter
- Grenache blancIn 5% of wines with flavor de butter
- ViognierIn 5% of wines with flavor de butter
- MauzacIn 3% of wines with flavor de butter
- Chenin blancIn 2% of wines with flavor de butter
- Pinot grisIn 1% of wines with flavor de butter