Winery CaravellePays Caravelle
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 Pays Caravelle from the Winery Caravelle
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pays Caravelle of Winery Caravelle in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Pays Caravelle
Pairings that work perfectly with Pays Caravelle
Original food and wine pairings with Pays Caravelle
The Pays Caravelle of Winery Caravelle matches generally quite well with dishes of beef, pasta or veal such as recipes of sautéed pork with pineapple, light lasagne without béchamel sauce or pork tenderloin with chorizo and peppers.
Details and technical informations about Winery Caravelle's Pays Caravelle.
Discover the grape variety: Savatiano
This is one of the most widely cultivated grape varieties in Greece, particularly in the regions of Attica, Euboea and Boeotia, and is virtually unknown in France. It is believed to be a cross between roditis and karystino, two varieties also of Greek origin.
Informations about the Winery Caravelle
The Winery Caravelle is one of of the world's greatest estates. It offers 2 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: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
