Domaine BrunetCuvee Du Petit Rouquin
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 Cuvee Du Petit Rouquin from the Domaine Brunet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvee Du Petit Rouquin of Domaine Brunet in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cuvee Du Petit Rouquin
Pairings that work perfectly with Cuvee Du Petit Rouquin
Original food and wine pairings with Cuvee Du Petit Rouquin
The Cuvee Du Petit Rouquin of Domaine Brunet matches generally quite well with dishes of beef, pasta or veal such as recipes of cicadas at the chib, pasta with mushroom sauce or delicious veal stew.
Details and technical informations about Domaine Brunet's Cuvee Du Petit Rouquin.
Discover the grape variety: Palieri
This variety was obtained in 1958 in Velletri (Italy) by Michèle Palieri by crossing Alphonse Lavallée and molinera gorda or red malaga. Because of its great vigour, it is ideal for creating a trellis or a pergola. Little known in France, it can be found in Italy, Spain, Portugal, Morocco, etc.
Last vintages of this wine
The best vintages of Cuvee Du Petit Rouquin from Domaine Brunet are 2017, 2016, 2015, 2014 and 2018.
Informations about the Domaine Brunet
The Domaine Brunet is one of of the world's greatest estates. It offers 5 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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
