Domaine DepeyreCuvée Tradition Côtes du Roussillon Villages
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 Cuvée Tradition Côtes du Roussillon Villages of the Domaine Depeyre is in the top 10 of wines of Côtes du Roussillon Villages.
Taste structure of the Cuvée Tradition Côtes du Roussillon Villages from the Domaine Depeyre
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Tradition Côtes du Roussillon Villages of Domaine Depeyre 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 Cuvée Tradition Côtes du Roussillon Villages of Domaine Depeyre in the region of Languedoc-Roussillon often reveals types of flavors of earth, oak or black fruit.
Food and wine pairings with Cuvée Tradition Côtes du Roussillon Villages
Pairings that work perfectly with Cuvée Tradition Côtes du Roussillon Villages
Original food and wine pairings with Cuvée Tradition Côtes du Roussillon Villages
The Cuvée Tradition Côtes du Roussillon Villages of Domaine Depeyre matches generally quite well with dishes of beef, pasta or veal such as recipes of fast and, spaghetti with homemade pesto or braised veal heart with carrots.
Details and technical informations about Domaine Depeyre's Cuvée Tradition Côtes du Roussillon Villages.
Discover the grape variety: Cabernet-Franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet-Sauvignon which means that it is also well planted further north, as far as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Cuvée Tradition Côtes du Roussillon Villages from Domaine Depeyre are 2014, 2013, 2015, 2012 and 2017.
Informations about the Domaine Depeyre
The Domaine Depeyre is one of of the world's greatest estates. It offers 7 wines for sale in the of Côtes du Roussillon Villages to come and discover on site or to buy online.
The wine region of Côtes du Roussillon Villages
The wine region of Côtes du Roussillon Villages is located in the region of Côtes du Roussillon of Languedoc-Roussillon of France. Wineries and vineyards like the Domaine du Clos des Fées or the Domaine de Rombeau produce mainly wines red, white and pink. The most planted grape varieties in the region of Côtes du Roussillon Villages are Mourvèdre, Lledoner pelut and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Côtes du Roussillon Villages often reveals types of flavors of cherry, anise or black plum and sometimes also flavors of citrus fruit, tree fruit or fennel.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
