Château VillemagneCarthagène
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Carthagène from the Château Villemagne
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Carthagène of Château Villemagne in the region of Languedoc-Roussillon is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Carthagène
Pairings that work perfectly with Carthagène
Original food and wine pairings with Carthagène
The Carthagène of Château Villemagne matches generally quite well with dishes of beef, pasta or lamb such as recipes of traditional flemish carbonades, pasta à la forestière (chanterelles) or moroccan style leg of lamb.
Details and technical informations about Château Villemagne's Carthagène.
Discover the grape variety: Courbu
Courbu noir is a grape variety that originated in France (South-West). 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 medium-sized bunches and small grapes. The Courbu noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Armagnac.
Informations about the Château Villemagne
The Château Villemagne 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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
