Château Les CarrassesBentley Carrasses W.1919 La Clape
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Bentley Carrasses W.1919 La Clape
Pairings that work perfectly with Bentley Carrasses W.1919 La Clape
Original food and wine pairings with Bentley Carrasses W.1919 La Clape
The Bentley Carrasses W.1919 La Clape of Château Les Carrasses matches generally quite well with dishes of beef, pasta or veal such as recipes of beef bourguignon with cookéo, italian pasta or roast veal with caramelized carrots.
Details and technical informations about Château Les Carrasses's Bentley Carrasses W.1919 La Clape.
Discover the grape variety: Fel
Most likely from southwest France, found in Aveyron at Estaing and around Marcillac.
Informations about the Château Les Carrasses
The Château Les Carrasses is one of wineries to follow in La Clape.. It offers 9 wines for sale in the of La Clape to come and discover on site or to buy online.
The wine region of La Clape
The wine region of La Clape is located in the region of Languedoc of Languedoc-Roussillon of France. Wineries and vineyards like the Château la Négly or the Château la Négly produce mainly wines red, white and pink. The most planted grape varieties in the region of La Clape are Mourvèdre, Bourboulenc and Roussanne, they are then used in wines in blends or as a single variety. On the nose of La Clape often reveals types of flavors of cherry, white pepper or apples and sometimes also flavors of dried fruit, bramble or black olive.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
