Domaine LafagePablo
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Pablo from the Domaine Lafage
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pablo of Domaine Lafage in the region of Languedoc-Roussillon is a with a nice freshness.
Food and wine pairings with Pablo
Pairings that work perfectly with Pablo
Original food and wine pairings with Pablo
The Pablo of Domaine Lafage matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pho ga (vietnamese chicken soup), zucchini and goat cheese quiche or cream of asparagus soup in verrines.
Details and technical informations about Domaine Lafage's Pablo.
Discover the grape variety: Macabeu
The white Macabeu is a grape variety originating from Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches, and grapes of large to medium size. Macabeu Blanc can be found in many vineyards: South West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley, Provence & Corsica, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Domaine Lafage
The Domaine Lafage is one of of the world's great estates. It offers 98 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
