Winery Cazes70 Rouge
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.
The 70 Rouge of the Winery Cazes is in the top 50 of wines of Pays d'Oc.
Taste structure of the 70 Rouge from the Winery Cazes
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 70 Rouge of Winery Cazes in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with 70 Rouge
Pairings that work perfectly with 70 Rouge
Original food and wine pairings with 70 Rouge
The 70 Rouge of Winery Cazes matches generally quite well with dishes of beef, pasta or veal such as recipes of lomo saltado, pasta with parmesan cream and ham or normandy style escalope.
Details and technical informations about Winery Cazes's 70 Rouge.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of 70 Rouge from Winery Cazes are 2017, 2018
Informations about the Winery Cazes
The Winery Cazes is one of of the world's great estates. It offers 97 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
