Cave St MauriceCarameliers de Maruejols
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 Carameliers de Maruejols from the Cave St Maurice
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Carameliers de Maruejols 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 Carameliers de Maruejols
Pairings that work perfectly with Carameliers de Maruejols
Original food and wine pairings with Carameliers de Maruejols
The Carameliers de Maruejols of Cave St Maurice matches generally quite well with dishes of beef, pasta or veal such as recipes of cicadas at the chib, pasta with auvergne blue cheese or traditional veal stew.
Details and technical informations about Cave St Maurice's Carameliers de Maruejols.
Discover the grape variety: Blush seedless
Obtained in the United States by Professor Harold P. Olmo of the University of Davis (California) by crossing Emperor with Z4-87, the latter already being a cross of (Alphonse Lavallée x 75 Pirovano or Sultana moscata) with the Queen of the Vines.
Last vintages of this wine
The best vintages of Carameliers de Maruejols from Cave St Maurice are 0, 2014
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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
