Cave St MauriceMas Cabanel Rouge
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 Mas Cabanel Rouge from the Cave St Maurice
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mas Cabanel Rouge of Cave St Maurice in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Mas Cabanel Rouge
Pairings that work perfectly with Mas Cabanel Rouge
Original food and wine pairings with Mas Cabanel Rouge
The Mas Cabanel Rouge of Cave St Maurice matches generally quite well with dishes of beef, pasta or veal such as recipes of baked marrow bones, tagliatelle with spinach cream or delicious veal stew.
Details and technical informations about Cave St Maurice's Mas Cabanel Rouge.
Discover the grape variety: Glacière
Unknown, it is still found only in Vaucluse in most cases established in arbors (our photographs), never in culture. La Glacière is a table grape, not always pleasant to eat, that was once kept either on stumps or on racks for the winter. Today, it is very rare to find this variety, which has completely disappeared.
Last vintages of this wine
The best vintages of Mas Cabanel Rouge from Cave St Maurice are 2016
Informations about the Cave St Maurice
The Cave St Maurice is one of of the world's great estates. It offers 55 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: Decanting
A sommelier uses a decanter to separate the clear wine from the solid parts in a bottle.
