Domaine de RancyLe Temps d'un Oubli
Sweet wine
In the mouth this sweet 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 Le Temps d'un Oubli from the Domaine de Rancy
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Temps d'un Oubli of Domaine de Rancy in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Le Temps d'un Oubli of Domaine de Rancy in the region of Languedoc-Roussillon often reveals types of flavors of raisin, dried fruit.
Food and wine pairings with Le Temps d'un Oubli
Pairings that work perfectly with Le Temps d'un Oubli
Original food and wine pairings with Le Temps d'un Oubli
The Le Temps d'un Oubli of Domaine de Rancy matches generally quite well with dishes of beef, pasta or veal such as recipes of beef in white wine, pasta with chicken or express veal stew in a pressure cooker.
Details and technical informations about Domaine de Rancy's Le Temps d'un Oubli.
Discover the grape variety: Ferradou
Ferradou noir is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Ferradou noir can be found in the vineyards of the South West.
Informations about the Domaine de Rancy
The Domaine de Rancy is one of of the world's greatest estates. It offers 31 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
