Winery Condamine BertrandMarselan
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 Marselan from the Winery Condamine Bertrand
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marselan of Winery Condamine Bertrand in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Marselan
Pairings that work perfectly with Marselan
Original food and wine pairings with Marselan
The Marselan of Winery Condamine Bertrand matches generally quite well with dishes of beef, pasta or veal such as recipes of american style beef marinade, pasta with cherry tomatoes or blanquette of veal in pickle sauce.
Details and technical informations about Winery Condamine Bertrand's Marselan.
Discover the grape variety: Marselan
Supple, fruity reds with a deep robe and melted tannins, featuring aromas of blackcurrant, blackberry, plum, violet, soft spices and garrigue notes. Good consistency and short-to-medium ageing capacity. Made in blends and as a single variety in Languedoc-Roussillon (IGP Pays d'Oc) and exported massively to China where it has become an emblematic quality signature. Also in Brazil and Argentina. A Cabernet Sauvignon × Grenache cross created in 1961 by Paul Truel in Montpellier.
Informations about the Winery Condamine Bertrand
The Winery Condamine Bertrand is one of of the world's great estates. It offers 41 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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
