Clos MaïaRouge
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Rouge from the Clos Maïa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rouge of Clos Maïa in the region of Pays d'Oc is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Rouge
Pairings that work perfectly with Rouge
Original food and wine pairings with Rouge
The Rouge of Clos Maïa matches generally quite well with dishes of beef, pasta or lamb such as recipes of autumn leaves, seafood lasagna or rice with paprika and merguez.
Discover the grape variety: Floreal
Aromatic, lively dry whites with a pale golden robe, a taut palate with fresh acidity, and signature aromas of citrus (grapefruit), white flowers, passion fruit and exotic notes. Crisp profile. Early-ripening and productive. Listed in the official catalogue, representing the future of lower-input viticulture in France through its polygenic resistance to downy and powdery mildew. French white hybrid obtained in 2018 by INRA (Resdur1 series).
Last vintages of this wine
The best vintages of Rouge from Clos Maïa are 2016, 2015, 2014, 2012 and 2013.
Informations about the Clos Maïa
The Clos Maïa is one of of the world's greatest estates. It offers 4 wines for sale in the of Hérault to come and discover on site or to buy online.
The wine region of Hérault
Vast Languedoc IGP between the Cévennes and the Étang de Thau: Syrah, Grenache and Mourvèdre signatures in powerful, fruity reds with black fruit (blackberry, blackcurrant), garrigue, Mediterranean spices and a peppery touch, coated tannins. Cabernet, Merlot, Cinsault and Carignan complement. Grenache Blanc, Macabeu and Terret in accessible whites, plus aromatic Sauvignon, Chardonnay, Viognier. Fresh rosés.
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: 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.
