Clos des CaladesKakigori
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 Kakigori from the Clos des Calades
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kakigori of Clos des Calades in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Kakigori
Pairings that work perfectly with Kakigori
Original food and wine pairings with Kakigori
The Kakigori of Clos des Calades matches generally quite well with dishes of beef, pasta or veal such as recipes of savoyard matafans, pasta with tuna and laughing cow or sauté of veal with carrots.
Details and technical informations about Clos des Calades's Kakigori.
Discover the grape variety: Brayades
Light, simple fruity reds with a clear ruby robe, soft tannins, an airy palate and moderate acidity; unassuming aromas of southern red fruits. Discreet, rustic style. Almost gone from commercial cultivation, preserved in INRAE varietal collections, it testifies to the pre-phylloxera ampelographic diversity of the southern vineyards. Rare French black grape, formerly cultivated in the South.
Last vintages of this wine
The best vintages of Kakigori from Clos des Calades are 2017
Informations about the Clos des Calades
The Clos des Calades is one of of the world's greatest estates. It offers 11 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
