Clos CérianneAnfora 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 Anfora Rouge from the Clos Cérianne
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Anfora Rouge of Clos Cérianne in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Anfora Rouge
Pairings that work perfectly with Anfora Rouge
Original food and wine pairings with Anfora Rouge
The Anfora Rouge of Clos Cérianne matches generally quite well with dishes of beef, pasta or veal such as recipes of beef stew provencal style, quick salmon and zucchini lasagna or cordon bleu with veal and cured ham.
Details and technical informations about Clos Cérianne's Anfora 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 Anfora Rouge from Clos Cérianne are 0
Informations about the Clos Cérianne
The Clos Cérianne is one of of the world's greatest estates. It offers 4 wines for sale in the of Côtes du Roussillon to come and discover on site or to buy online.
The wine region of Côtes du Roussillon
Catalan sun and Mediterranean character on the edge of the Pyrenees. Fleshy, sun-soaked reds with signature notes of candied black fruit (blackberry, plum), garrigue, pepper, liquorice and dark chocolate, firm tannins and generous warmth. Blends of Grenache (roundness), Syrah (spice), old-vine Carignan (power) and dense Mourvèdre. Also sunny rosés and ample whites (Grenache Blanc, Macabeu).
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
