Domaine de CaudeGros Manseng
wine
This wine generally goes well with
The Gros Manseng of the Domaine de Caude is in the top 0 of wines of Côtes de Gascogne.
Details and technical informations about Domaine de Caude's Gros Manseng.
Discover the grape variety: Mouyssaguès
Light, simple reds with a clear ruby colour, soft tannins and a supple palate, showing undemonstrative aromas of red fruits (cherry, raspberry), gentle spices and herbal notes. Rustic, airy profile to drink young. Preserved in INRAE variety collections, it bears witness to the pre-phylloxera ampelographic diversity of the South-West and is among the heritage varieties under study. Native black variety from South-West France, today almost extinct.
Informations about the Domaine de Caude
The Domaine de Caude is one of of the world's greatest estates. It offers 10 wines for sale in the of Côtes de Gascogne to come and discover on site or to buy online.
The wine region of Côtes de Gascogne
Reference for accessible dry whites of the South-West: signature Colombard as white king — lively and aromatic with notes of lemon, grapefruit, mango, passion fruit, white flowers and a touch of green citrus, brisk acidity and moderate alcohol (9-11%) — a gourmet aperitif. Straight Ugni Blanc in the blend, more floral Sauvignon and rounder Gros Manseng as complements. A few honeyed sweet wines. Vast Gers IGP (Armagnac), oceanic climate, clay-limestone soils.
The wine region of Comté Tolosan
IGP covering all of southwest France across 12 departments, a broad and accessible palette. On the Garonne right bank, supple reds dominate: signature Merlot with signature notes of plum, ripe cherry, cocoa and a herbaceous touch, round tannins. Firm Cabernet, spicy Syrah, tannic local Tannat. Left bank for whites: vivid Colombard and Gros Manseng (citrus, grapefruit, exotic fruits), aromatic Sauvignon.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
