Winery ChauxdigueCœur de Léon 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 Cœur de Léon Rouge from the Winery Chauxdigue
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cœur de Léon Rouge of Winery Chauxdigue in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cœur de Léon Rouge
Pairings that work perfectly with Cœur de Léon Rouge
Original food and wine pairings with Cœur de Léon Rouge
The Cœur de Léon Rouge of Winery Chauxdigue matches generally quite well with dishes of beef, pasta or veal such as recipes of spanish stew (cocido), vegetarian lasagna or veal escalope (piccata milanese).
Details and technical informations about Winery Chauxdigue's Cœur de Léon Rouge.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Cœur de Léon Rouge from Winery Chauxdigue are 2011
Informations about the Winery Chauxdigue
The Winery Chauxdigue is one of of the world's greatest estates. It offers 21 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
