Domaine de CoursacLa Patience Sommières
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 La Patience Sommières from the Domaine de Coursac
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Patience Sommières of Domaine de Coursac in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with La Patience Sommières
Pairings that work perfectly with La Patience Sommières
Original food and wine pairings with La Patience Sommières
The La Patience Sommières of Domaine de Coursac matches generally quite well with dishes of beef, pasta or veal such as recipes of empanadas de carne (argentina), lasagne or traditional veal stew.
Details and technical informations about Domaine de Coursac's La Patience Sommières.
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 La Patience Sommières from Domaine de Coursac are 2015, 2016
Informations about the Domaine de Coursac
The Domaine de Coursac is one of of the world's greatest estates. It offers 12 wines for sale in the of Sommières to come and discover on site or to buy online.
The wine region of Sommières
Most eastern Languedoc AOC entirely in the Gard (20 km radius west of Nîmes, Vidourle river, marl-limestone on Mediterranean garrigue, sunny mistral climate): signature Syrah (≥20%) and Grenache as leading reds (≥50% combined, ≥70% with Mourvèdre) — garrigue, thyme, rosemary, cistus and pine aromas. Carignan and Cinsault as complements, a distinctively aromatic terroir.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
