Domaine ManzoneCarignan - Grenache & Cie
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, game (deer, venison) or lamb.
Taste structure of the Carignan - Grenache & Cie from the Domaine Manzone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Carignan - Grenache & Cie of Domaine Manzone in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Carignan - Grenache & Cie
Pairings that work perfectly with Carignan - Grenache & Cie
Original food and wine pairings with Carignan - Grenache & Cie
The Carignan - Grenache & Cie of Domaine Manzone matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of burger roll, lamb tagine with honey and onions or quinoa patties with courgettes and fresh goat cheese.
Details and technical informations about Domaine Manzone's Carignan - Grenache & Cie.
Discover the grape variety: Big Muscat seedless
Variety of Argentinean origin.
Last vintages of this wine
The best vintages of Carignan - Grenache & Cie from Domaine Manzone are 2015, 0
Informations about the Domaine Manzone
The Domaine Manzone is one of of the world's greatest estates. It offers 4 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
