Domaine de GressacTerre des Bois
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 Terre des Bois from the Domaine de Gressac
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terre des Bois of Domaine de Gressac in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Terre des Bois
Pairings that work perfectly with Terre des Bois
Original food and wine pairings with Terre des Bois
The Terre des Bois of Domaine de Gressac matches generally quite well with dishes of beef, pasta or veal such as recipes of beef bourguignon in the oven of nanou, spaghetti cacio e pepe or atriaux en sauce.
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 Terre des Bois from Domaine de Gressac are 2013, 2014
Informations about the Domaine de Gressac
The Domaine de Gressac is one of of the world's greatest estates. It offers 17 wines for sale in the of Gard to come and discover on site or to buy online.
The wine region of Gard
Vast Languedoc IGP between Costières and Camargue (Gard): signature Grenache, Syrah, Carignan, Mourvèdre and Cinsault as reds and rosés — fruity and sun-drenched with cherry, strawberry, raspberry, garrigue, spice and a peppery touch (Camargue gris rosés emblematic on sand). Floral whites from Grenache Blanc, Marsanne, Viognier and Vermentino. IGP, ~25,000 ha across 24 communes, sunny Mediterranean climate, cleansing mistral.
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: 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.
