Domaine de MassereauCazalet 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.
Taste structure of the Cazalet Rouge from the Domaine de Massereau
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cazalet Rouge of Domaine de Massereau in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cazalet Rouge
Pairings that work perfectly with Cazalet Rouge
Original food and wine pairings with Cazalet Rouge
The Cazalet Rouge of Domaine de Massereau matches generally quite well with dishes of beef, pasta or veal such as recipes of beef pot au feu (grandma's style), pasta with zucchini or veal breast with new vegetables.
Details and technical informations about Domaine de Massereau's Cazalet Rouge.
Discover the grape variety: Pinot Beurot
Structured, aromatic dry whites with a slightly deep golden hue, ample body and fresh acidity; signature aromas of yellow fruits (pear, quince), honey, gentle spices, smoke and Burgundian mineral notes. Fine ageing potential. A very minor traditional component of great white Burgundies, grown in tiny quantities in Bourgogne. Burgundian synonym for Pinot Gris, a grey-skinned mutation of Pinot Noir.
Informations about the Domaine de Massereau
The Domaine de Massereau is one of of the world's greatest estates. It offers 15 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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
