Winery FoncalieuEnséduna Réserve Rouge Coteaux d'Ensérune
Red wine
This wine is a blend of 2 varietals which are the Marselan and the Merlot.
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 Enséduna Réserve Rouge Coteaux d'Ensérune from the Winery Foncalieu
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Enséduna Réserve Rouge Coteaux d'Ensérune of Winery Foncalieu in the region of Vin de Pays is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Enséduna Réserve Rouge Coteaux d'Ensérune
Pairings that work perfectly with Enséduna Réserve Rouge Coteaux d'Ensérune
Original food and wine pairings with Enséduna Réserve Rouge Coteaux d'Ensérune
The Enséduna Réserve Rouge Coteaux d'Ensérune of Winery Foncalieu matches generally quite well with dishes of beef, pasta or veal such as recipes of chickpeas spanish style, smoked salmon pasta gratin or veal paupiettes with onions and tomatoes.
Details and technical informations about Winery Foncalieu's Enséduna Réserve Rouge Coteaux d'Ensérune.
Discover the grape variety: Marselan
Marselan noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and small grapes. Marselan noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Enséduna Réserve Rouge Coteaux d'Ensérune from Winery Foncalieu are 2008, 2011
Informations about the Winery Foncalieu
The Winery Foncalieu is one of of the world's great estates. It offers 303 wines for sale in the of Coteaux-d'Ensérune to come and discover on site or to buy online.
The wine region of Coteaux-d'Ensérune
The wine region of Coteaux-d'Ensérune is located in the region of Pays d'Oc of Vin de Pays of France. Wineries and vineyards like the Domaine Foncalieu or the Domaine Foncalieu produce mainly wines red, white and pink. The most planted grape varieties in the region of Coteaux-d'Ensérune are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Coteaux-d'Ensérune often reveals types of flavors of red fruit, pepper or strawberries and sometimes also flavors of raspberry, cranberry or lemon.
The wine region of Vin de Pays
Vin de Pays (VDP), the French national equivalent of PGI (Protected Geographical Indication) at the European level, is a quality category of French wines, positioned between Vin de Table (VDT) and Appellation d'Origine Contrôlée (AOC). This layer of the French appellation system was initially introduced in September 1968 by the INAO, the official appellation authority. It underwent several early revisions in the 1970s, followed by substantial changes in September 2000 and again in 2009, when all existing VDT titles were automatically registered with the European Union as PGI. Producers retain the choice of using either the VDP or PGI titles on their labels, or both - in the form "IGP-Vin de Pays".
News related to this wine
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Milly-Lamartine, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bour ...
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The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
