Winery Folle AvoineFarandole Rouge
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 Farandole Rouge from the Winery Folle Avoine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Farandole Rouge of Winery Folle Avoine in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Farandole Rouge
Pairings that work perfectly with Farandole Rouge
Original food and wine pairings with Farandole Rouge
The Farandole Rouge of Winery Folle Avoine matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with dark beer, spaghetti with old-fashioned tomato sauce or chicken in sauce.
Details and technical informations about Winery Folle Avoine's Farandole Rouge.
Discover the grape variety: Malvoisie de Toscane
Structured, full-bodied dry whites with a golden robe, an ample palate with moderate acidity. Signature aromas of ripe yellow fruits, white flowers, almond and honey. Also made as a mellow or sweet passito in Tuscan Vin Santo (long straw-drying). A traditional component of Tuscan and Umbrian whites, defining the identity of central Italy. French synonym for the Italian Malvasia Bianca Lunga.
Last vintages of this wine
The best vintages of Farandole Rouge from Winery Folle Avoine are 0
Informations about the Winery Folle Avoine
The Winery Folle Avoine is one of of the world's greatest estates. It offers 9 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
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
