Domaine d'OPoisson d'Avril
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 Poisson d'Avril from the Domaine d'O
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Poisson d'Avril of Domaine d'O in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Poisson d'Avril
Pairings that work perfectly with Poisson d'Avril
Original food and wine pairings with Poisson d'Avril
The Poisson d'Avril of Domaine d'O matches generally quite well with dishes of beef, pasta or veal such as recipes of oxtail with seed sauce, pasta with auvergne blue cheese or tripe in the style of caen.
Details and technical informations about Domaine d'O's Poisson d'Avril.
Discover the grape variety: Dattier de Beyrouth
Of natural origin, it was initially multiplied in the region of Cavaillon in Vaucluse. It is also present in many countries where the climate allows the grapes to ripen well. It is registered in the Official Catalogue of table grape varieties, list A1. Finally, the Beirut Date Tree has long been used as a progenitor for new varieties of table grapes, with Danuta being a good example.
Informations about the Domaine d'O
The Domaine d'O is one of of the world's greatest estates. It offers 8 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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
