Château MandagotCrisquet 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 Crisquet Rouge from the Château Mandagot
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Crisquet Rouge of Château Mandagot in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Crisquet Rouge
Pairings that work perfectly with Crisquet Rouge
Original food and wine pairings with Crisquet Rouge
The Crisquet Rouge of Château Mandagot matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with onions chinese style, pasta with vongoles (flat clams) or roast veal in the oven.
Details and technical informations about Château Mandagot's Crisquet Rouge.
Discover the grape variety: Mavrud
A very old grape variety whose origin is still uncertain, it is thought to have come from Greece, and for others its origin is Bulgarian from the Thrace plain where it is still widely cultivated. It can be found in Romania, Albania, Greece, Bulgaria, etc. Little known in France, it is nevertheless registered in the Official Catalogue of Wine Grape Varieties, list A1.
Informations about the Château Mandagot
The Château Mandagot is one of of the world's greatest estates. It offers 10 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
