Domaine Carle CourtyCuvée Carignan
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 Cuvée Carignan from the Domaine Carle Courty
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Carignan of Domaine Carle Courty in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cuvée Carignan
Pairings that work perfectly with Cuvée Carignan
Original food and wine pairings with Cuvée Carignan
The Cuvée Carignan of Domaine Carle Courty matches generally quite well with dishes of beef, pasta or veal such as recipes of monkfish tail with white butter, bean soup and spaghetti (traditional andalusian dish) or veal roast casserole.
Details and technical informations about Domaine Carle Courty's Cuvée Carignan.
Discover the grape variety: Pougnet
Most certainly from the Ardèche, today this variety has practically disappeared from the vineyard. It used to be widespread in the Vivarais region, in the Aubenas and Largentière areas.
Informations about the Domaine Carle Courty
The Domaine Carle Courty is one of of the world's great estates. It offers 16 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
