Winery Didier RouxLes Terres Froides
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 Les Terres Froides from the Winery Didier Roux
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Terres Froides of Winery Didier Roux in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Les Terres Froides
Pairings that work perfectly with Les Terres Froides
Original food and wine pairings with Les Terres Froides
The Les Terres Froides of Winery Didier Roux matches generally quite well with dishes of beef, pasta or veal such as recipes of tournedos with foie gras, pasta with 4 cheese sauce or potjevleesch (meat in a pot).
Details and technical informations about Winery Didier Roux's Les Terres Froides.
Discover the grape variety: Merzling
A cross between Seyval and FR 375-52 (Riesling x Pinot Gris or Rülander) obtained in Germany in 1960 by Johannes Zimmermann. It can be found in Denmark, Belgium, Switzerland, Lithuania, the Czech Republic, etc. In France, it is practically unknown.
Informations about the Winery Didier Roux
The Winery Didier Roux is one of of the world's greatest estates. It offers 7 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: Decanting
Decanting, an operation performed by a sommelier with a decanter to separate the clear wine from the solid parts in a bottle.
