Winery MontpezatLes Enclos 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 Les Enclos Rouge from the Winery Montpezat
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Enclos Rouge of Winery Montpezat in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Les Enclos Rouge
Pairings that work perfectly with Les Enclos Rouge
Original food and wine pairings with Les Enclos Rouge
The Les Enclos Rouge of Winery Montpezat matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with vegetables and madeira sauce, spaghetti bolognese or veal paupiettes with onions and tomatoes.
Details and technical informations about Winery Montpezat's Les Enclos Rouge.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Les Enclos Rouge from Winery Montpezat are 2003
Informations about the Winery Montpezat
The Winery Montpezat is one of of the world's greatest estates. It offers 13 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Mutage
The act of adding alcohol to a fresh grape must or to a fermenting must.
