Domaine R.Les Mourgues
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 Les Mourgues from the Domaine R.
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Mourgues of Domaine R. in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Les Mourgues
Pairings that work perfectly with Les Mourgues
Original food and wine pairings with Les Mourgues
The Les Mourgues of Domaine R. matches generally quite well with dishes of beef, pasta or veal such as recipes of sloth pork loin, chinese noodles with vegetables and spices or veal paupiettes with white wine.
Details and technical informations about Domaine R.'s Les Mourgues.
Discover the grape variety: Couderc 13
A direct producer hybrid obtained by Georges Couderc by crossing Vitis Lincecumii (Buckley) with 162-5 Couderc, the latter having 3/4 blood of Vinifera-Rupestris. Today, like most hybrids, it has practically disappeared. It can still be found in a mixture in very old vineyards, the photographs below were taken in the Ardèche, on the border with the Gard, north of Saint Ambroix.
Informations about the Domaine R.
The Domaine R. is one of of the world's greatest estates. It offers 10 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
