Winery Haut de Font VieilleVin De Pays D'Oc Merlot
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Vin De Pays D'Oc Merlot
Pairings that work perfectly with Vin De Pays D'Oc Merlot
Original food and wine pairings with Vin De Pays D'Oc Merlot
The Vin De Pays D'Oc Merlot of Winery Haut de Font Vieille matches generally quite well with dishes of beef, pasta or veal such as recipes of autumn beef bourguignon, fish with tamarind or roast veal with chanterelles and cream.
Details and technical informations about Winery Haut de Font Vieille's Vin De Pays D'Oc Merlot.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Informations about the Winery Haut de Font Vieille
The Winery Haut de Font Vieille is one of wineries to follow in Languedoc-Roussillon.. It offers 1 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
