Château GueryMa Joie
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 Ma Joie from the Château Guery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ma Joie of Château Guery in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Ma Joie
Pairings that work perfectly with Ma Joie
Original food and wine pairings with Ma Joie
The Ma Joie of Château Guery matches generally quite well with dishes of beef, pasta or veal such as recipes of beef kidney, pasta with artichoke hearts and bacon or beef mironton.
Details and technical informations about Château Guery's Ma Joie.
Discover the grape variety: Ribol
Ribol noir is a grape variety that originated in France (Languedoc). It produces a variety of grape used for wine making. However, it can also be found eating on our tables! You can find Ribol noir grown in these vineyards: South West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley, Provence & Corsica.
Informations about the Château Guery
The Château Guery is one of of the world's great estates. It offers 16 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
