Domaine ParazolsFrench Coq
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 French Coq from the Domaine Parazols
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the French Coq of Domaine Parazols in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with French Coq
Pairings that work perfectly with French Coq
Original food and wine pairings with French Coq
The French Coq of Domaine Parazols matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tournedos with boursin, mascarpone/gorgonzola macaroni gratin or oxtail confit in red wine.
Details and technical informations about Domaine Parazols's French Coq.
Discover the grape variety: Frankenthal
A table grape with long bunches and spherical blue-black berries with thick skin and juicy flesh, delivering a pleasant sweet flavour. Late-ripening. Very rarely vinified. Cultivated for fresh consumption in Germany, Austria and Switzerland, prized for its sweetness, attractive table appearance and good keeping. A witness to Germanic ampelographic heritage, grown since the Middle Ages in Central Europe.
Informations about the Domaine Parazols
The Domaine Parazols is one of of the world's great estates. It offers 50 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
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: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
