Domaine ComeladeLo Mas Côtes Catalanes
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Lo Mas Côtes Catalanes
Pairings that work perfectly with Lo Mas Côtes Catalanes
Original food and wine pairings with Lo Mas Côtes Catalanes
The Lo Mas Côtes Catalanes of Domaine Comelade matches generally quite well with dishes of beef, pasta or veal such as recipes of spit-turned boar leg (oven) with "automatic watering"., leek pie or veal escalope with lemon sauce.
Details and technical informations about Domaine Comelade's Lo Mas Côtes Catalanes.
Discover the grape variety: Velteliner précoce
Structured whites or light rosés with a pale golden to rosé robe, an ample palate with preserved acidity, featuring signature aromas of white-fleshed fruits (apple, pear), sweet almond and white flowers. Early-ripening. Grown in confidential quantities in Austria, contributing to artisanal identity cuvées. Rare Austrian pink variety, an early mutation of Roter Veltliner, preserved for its heritage value and studied for its genetic interest.
Informations about the Domaine Comelade
The Domaine Comelade is one of wineries to follow in Côtes Catalanes.. It offers 19 wines for sale in the of Côtes Catalanes to come and discover on site or to buy online.
The wine region of Côtes Catalanes
Expressive Roussillon heartland: signature Grenache Noir as the red king — fleshy and sunny with notes of ripe cherry, raspberry, garrigue, spices and a peppery touch, round tannins and generous alcohol on schist. Deep Syrah, dense Carignan and Mourvèdre as support. Grenache Gris/Blanc, Macabeu and Vermentino in round whites (fennel, citrus, flowers). Aromatic Muscats.
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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
