Winery ChantoventRougefeuille 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 Rougefeuille Rouge from the Winery Chantovent
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rougefeuille Rouge of Winery Chantovent in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Rougefeuille Rouge
Pairings that work perfectly with Rougefeuille Rouge
Original food and wine pairings with Rougefeuille Rouge
The Rougefeuille Rouge of Winery Chantovent matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tournedos with boursin, pasta with tuna or oven-baked veal cutlets.
Details and technical informations about Winery Chantovent's Rougefeuille Rouge.
Discover the grape variety: Abondance
A very old grape variety that was once grown in Savoie and more generally in the Isère Valley, but has now almost disappeared from the vineyards. It should not be confused with Abundant which is a white grape variety formerly cultivated in eastern France.
Informations about the Winery Chantovent
The Winery Chantovent is one of of the world's greatest estates. It offers 45 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: Over-ripeness
Characteristic of grapes harvested late, rich in sugar, which give wines often mellow and marked by candied aromas.
