Domaine du Mas BlancRimage la Coume Banyuls
Sweet wine
This wine is composed of 100% of the grape variety Grenache.
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
Food and wine pairings with Rimage la Coume Banyuls
Pairings that work perfectly with Rimage la Coume Banyuls
Original food and wine pairings with Rimage la Coume Banyuls
The Rimage la Coume Banyuls of Domaine du Mas Blanc matches generally quite well with dishes of beef, lamb or spicy food such as recipes of hungarian goulash, caramelized lamb mice or chicken tagine with apricots.
Details and technical informations about Domaine du Mas Blanc's Rimage la Coume Banyuls.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Informations about the Domaine du Mas Blanc
The Domaine du Mas Blanc is one of of the world's greatest estates. It offers 22 wines for sale in the of Banyuls to come and discover on site or to buy online.
The wine region of Banyuls
AOC natural sweet wine of the Catalan Côte Vermeille, spectacular schist terrace vineyards facing the Mediterranean. Black Grenache fortified with alcohol (min. 50%, min. 75% in Grand Cru).
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
