Winery AkessonOn Rozz
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the On Rozz from the Winery Akesson
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the On Rozz of Winery Akesson in the region of Languedoc-Roussillon is a with a nice freshness.
Food and wine pairings with On Rozz
Pairings that work perfectly with On Rozz
Original food and wine pairings with On Rozz
The On Rozz of Winery Akesson matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of salmon and spinach lasagna, quiche without pastry or baked salmon steaks.
Details and technical informations about Winery Akesson's On Rozz.
Discover the grape variety: Ferradou
Ferradou noir is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Ferradou noir can be found in the vineyards of the South West.
Informations about the Winery Akesson
The Winery Akesson is one of of the world's greatest estates. It offers 10 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
News related to this wine
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The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
