Winery Les Celliers de Haute CroixMoncelet 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 Moncelet Rouge from the Winery Les Celliers de Haute Croix
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moncelet Rouge of Winery Les Celliers de Haute Croix in the region of Vin de France is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Moncelet Rouge
Pairings that work perfectly with Moncelet Rouge
Original food and wine pairings with Moncelet Rouge
The Moncelet Rouge of Winery Les Celliers de Haute Croix matches generally quite well with dishes of beef, pasta or veal such as recipes of fricandeaux german style, ricotta and spinach lasagna or stuffed quails.
Details and technical informations about Winery Les Celliers de Haute Croix's Moncelet Rouge.
Discover the grape variety: Frankenthal
A table grape with long bunches and spherical blue-black berries with thick skin and juicy flesh, delivering a pleasant sweet flavour. Late-ripening. Very rarely vinified. Cultivated for fresh consumption in Germany, Austria and Switzerland, prized for its sweetness, attractive table appearance and good keeping. A witness to Germanic ampelographic heritage, grown since the Middle Ages in Central Europe.
Informations about the Winery Les Celliers de Haute Croix
The Winery Les Celliers de Haute Croix is one of of the world's great estates. It offers 270 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
