Winery BoutinotMango Fango Organic Red
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.
Taste structure of the Mango Fango Organic Red from the Winery Boutinot
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mango Fango Organic Red of Winery Boutinot in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Mango Fango Organic Red
Pairings that work perfectly with Mango Fango Organic Red
Original food and wine pairings with Mango Fango Organic Red
The Mango Fango Organic Red of Winery Boutinot matches generally quite well with dishes of beef, pasta or veal such as recipes of flemish beer stew, pasta bolognese or old-fashioned pork roll.
Details and technical informations about Winery Boutinot's Mango Fango Organic Red.
Discover the grape variety: Muscadine
Sweet and liqueur wines with a highly distinctive foxy, musky character, amber to golden colour, lush palate, showing powerful signature aromas of wild muscat (foxy signature), exotic fruits, flowers and earthy notes. Distinctly southern American identity. Grown in the south-eastern United States (Carolinas, Florida), resistant to phylloxera and disease, used in modern hybridisation programmes. Family of American varieties of the Vitis rotundifolia species.
Informations about the Winery Boutinot
The Winery Boutinot is one of of the world's great estates. It offers 91 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
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
