Domaine le Casot des MaillolesPoudre d'Escampette
Red wine
This wine generally goes well with beef, mature and hard cheese or spicy food.
Wine flavors and olphactive analysis
On the nose the Poudre d'Escampette of Domaine le Casot des Mailloles in the region of Vin de France often reveals types of flavors of red fruit.
Food and wine pairings with Poudre d'Escampette
Pairings that work perfectly with Poudre d'Escampette
Original food and wine pairings with Poudre d'Escampette
The Poudre d'Escampette of Domaine le Casot des Mailloles matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of thai beef skewers, lamb tagine with honey and onions or gourmet croc-monsieur with comté cheese.
Details and technical informations about Domaine le Casot des Mailloles's Poudre d'Escampette.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Poudre d'Escampette from Domaine le Casot des Mailloles are 2014, 2013, 2012
Informations about the Domaine le Casot des Mailloles
The Domaine le Casot des Mailloles is one of of the world's greatest estates. It offers 16 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
