Winery BerlouTerre de Loup
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
The Terre de Loup of the Winery Berlou is in the top 80 of wines of Saint-Chinian.
Taste structure of the Terre de Loup from the Winery Berlou
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terre de Loup of Winery Berlou in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Terre de Loup
Pairings that work perfectly with Terre de Loup
Original food and wine pairings with Terre de Loup
The Terre de Loup of Winery Berlou matches generally quite well with dishes of beef, pasta or veal such as recipes of shoulder of suckling lamb confit with herbs, seafood lasagna or bocconcini (veal rolls with ham and comté).
Details and technical informations about Winery Berlou's Terre de Loup.
Discover the grape variety: Biancame
Fresh, structured dry whites with a pale golden colour and a crisp, lean palate; signature aromas of green apple, citrus (lemon), white flowers and delicate Adriatic mineral notes. Refreshing coastal style, best drunk young. A component of DOC whites from the Marche around Pesaro and Urbino; also found in Tuscany as Bianchello. Indigenous Italian white grape from the Marche, sometimes wrongly confused with Piedmont's Erbaluce.
Last vintages of this wine
The best vintages of Terre de Loup from Winery Berlou are 2015, 2012, 2010
Informations about the Winery Berlou
The Winery Berlou is one of of the world's greatest estates. It offers 44 wines for sale in the of Saint-Chinian to come and discover on site or to buy online.
The wine region of Saint-Chinian
Languedoc cru between Beziers and Saint-Pons, signature dual terroir. Fleshy Mediterranean reds with notes of black fruit (blackberry, black cherry), garrigue, pepper, liquorice and spice, firm tannins and a sun-drenched palate. Northern schists: fruitier, smokier profile. Southern clay-limestone: more structured wines.
The wine region of Languedoc-Roussillon
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.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
