Winery CalvissonSélection Cinsault
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 Sélection Cinsault from the Winery Calvisson
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sélection Cinsault of Winery Calvisson in the region of Languedoc-Roussillon is a with a nice freshness.
Food and wine pairings with Sélection Cinsault
Pairings that work perfectly with Sélection Cinsault
Original food and wine pairings with Sélection Cinsault
The Sélection Cinsault of Winery Calvisson matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of chinese noodles with shrimp, mushroom, bacon and gruyere quiche or sweet potato chips.
Details and technical informations about Winery Calvisson's Sélection Cinsault.
Discover the grape variety: Tchilar
It is certainly one of the best grape varieties in Armenia, where it originates.
Informations about the Winery Calvisson
The Winery Calvisson is one of of the world's great estates. It offers 29 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.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
