Domaine MagellanCôtè Midi
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 Côtè Midi from the Domaine Magellan
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Côtè Midi of Domaine Magellan in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Côtè Midi
Pairings that work perfectly with Côtè Midi
Original food and wine pairings with Côtè Midi
The Côtè Midi of Domaine Magellan matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef in a crust (onions & mustard), eggplant lasagna or veal tagine with preserved lemons and saffron.
Details and technical informations about Domaine Magellan's Côtè Midi.
Discover the grape variety: Crimson seedless
Cross between Emperor and C 133-199 obtained in the United States (California) by David Wilder Ramming and Ronald Tarailo and where it is cultivated since 1989. In California, it is today one of the most present varieties of table. It is also found in South America, South Africa, Spain, etc. - Synonymy: USDA selection C 102-26 (for all the synonyms of the varieties, click here!).
Informations about the Domaine Magellan
The Domaine Magellan is one of of the world's great estates. It offers 33 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
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: 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.
