Winery Terre des 2 SourcesDomaine de la Devèze Cartagène
Sweet wine
This wine generally goes well with beef and spicy food.
Food and wine pairings with Domaine de la Devèze Cartagène
Pairings that work perfectly with Domaine de la Devèze Cartagène
Original food and wine pairings with Domaine de la Devèze Cartagène
The Domaine de la Devèze Cartagène of Winery Terre des 2 Sources matches generally quite well with dishes of beef or spicy food such as recipes of beef stew provencal style or veal axoa (basque country).
Details and technical informations about Winery Terre des 2 Sources's Domaine de la Devèze Cartagène.
Discover the grape variety: Guillemot
Most certainly from Béarn. It should not be confused with the blancard - or palougue - because they both have the same synonym coer de baco. The Guillemot is practically no longer present in the vineyard and is therefore on the verge of extinction. According to published genetic analyses, it is the result of a natural cross between the Manseng Noir and the Verjuice. For more information on other relatives, click here !
Last vintages of this wine
The best vintages of Domaine de la Devèze Cartagène from Winery Terre des 2 Sources are N.V.
Informations about the Winery Terre des 2 Sources
The Winery Terre des 2 Sources is one of of the world's greatest estates. It offers 27 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.
