Domaine de la BartheAllégresse
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 Allégresse of the Domaine de la Barthe is in the top 5 of wines of Languedoc-Roussillon.
Taste structure of the Allégresse from the Domaine de la Barthe
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Allégresse of Domaine de la Barthe in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Allégresse
Pairings that work perfectly with Allégresse
Original food and wine pairings with Allégresse
The Allégresse of Domaine de la Barthe matches generally quite well with dishes of beef, pasta or veal such as recipes of mexican beef tacos, lasagne with two salmons or cordon bleu with veal and cured ham.
Details and technical informations about Domaine de la Barthe's Allégresse.
Discover the grape variety: Castets
Castets noir is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and small grapes. Castets noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Domaine de la Barthe
The Domaine de la Barthe is one of of the world's greatest estates. It offers 9 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
