Domaine Carriere AudierLe Gouleyant Rosé
Pink wine
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Food and wine pairings with Le Gouleyant Rosé
Pairings that work perfectly with Le Gouleyant Rosé
Original food and wine pairings with Le Gouleyant Rosé
The Le Gouleyant Rosé of Domaine Carriere Audier matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of cannelloni with salmon and spinach, goat cheese and bacon quiche or gougèress.
Details and technical informations about Domaine Carriere Audier's Le Gouleyant Rosé.
Discover the grape variety: Concord
Fruity, often sweet reds with a dense purple robe, light tannins and preserved acidity. Intense aromas of fresh grape, strawberry, raspberry and the characteristic foxy note (musky animal typical of Vitis labrusca). Often vinified sweet or semi-sweet. Pillar of American viticulture in the 19th century, today mainly used for grape juice, Welch's jelly and American kosher wine. Vitis labrusca hybrid selected around 1840 by Ephraim Bull in Concord, Massachusetts.
Informations about the Domaine Carriere Audier
The Domaine Carriere Audier is one of of the world's greatest estates. It offers 21 wines for sale in the of Saint-Chinian to come and discover on site or to buy online.
The wine region of Saint-Chinian
Languedoc cru between Beziers and Saint-Pons, signature dual terroir. Fleshy Mediterranean reds with notes of black fruit (blackberry, black cherry), garrigue, pepper, liquorice and spice, firm tannins and a sun-drenched palate. Northern schists: fruitier, smokier profile. Southern clay-limestone: more structured wines.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
