Domaine des MathouansSyrah d'en Rouzil
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Syrah d'en Rouzil
Pairings that work perfectly with Syrah d'en Rouzil
Original food and wine pairings with Syrah d'en Rouzil
The Syrah d'en Rouzil of Domaine des Mathouans matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fricandeaux german style, lamb colombo or chicken curry samoussas.
Details and technical informations about Domaine des Mathouans's Syrah d'en Rouzil.
Discover the grape variety: Cacaboué
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Informations about the Domaine des Mathouans
The Domaine des Mathouans is one of of the world's great estates. It offers 21 wines for sale in the of Côtes Catalanes to come and discover on site or to buy online.
The wine region of Côtes Catalanes
The wine region of Côtes Catalanes is located in the region of Pays d'Oc of Vin de Pays of France. Wineries and vineyards like the Château de l'Ou or the Domaine Department 66 produce mainly wines red, white and pink. The most planted grape varieties in the region of Côtes Catalanes are Mourvèdre, Viognier and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Côtes Catalanes often reveals types of flavors of grapefruit, saline or pink grapefruit and sometimes also flavors of watermelon, nectarine or wax.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
