Château la NéglySilicia 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 Silicia Rouge from the Château la Négly
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silicia Rouge of Château la Négly in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Silicia Rouge
Pairings that work perfectly with Silicia Rouge
Original food and wine pairings with Silicia Rouge
The Silicia Rouge of Château la Négly matches generally quite well with dishes of beef, pasta or veal such as recipes of caramelized beef with onions, lasagne bolognaise (mascarpone) or puchero.
Details and technical informations about Château la Négly's Silicia Rouge.
Discover the grape variety: Gascon
Gascon noir is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Gascon noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Château la Négly
The Château la Négly is one of of the world's great estates. It offers 45 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
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
