Château de RaissacBelmont
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 Belmont from the Château de Raissac
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Belmont of Château de Raissac in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Belmont
Pairings that work perfectly with Belmont
Original food and wine pairings with Belmont
The Belmont of Château de Raissac matches generally quite well with dishes of beef, pasta or veal such as recipes of oxtail confit in red wine, mascarpone pasta with tomato sauce or provencal veal tendrons.
Details and technical informations about Château de Raissac's Belmont.
Discover the grape variety: Tazzelenghe
Powerful, tannic reds for long ageing, with a deep purple robe, tight tannins and a dense palate with pronounced acidity, with signature aromas of black fruits (blackberry, blackcurrant), spices, Mediterranean herbs and balsamic notes. Distinctive Friulian character. Grown in the Colli Orientali del Friuli DOC. Autochthonous black Friulian variety, whose name means "tongue-cutter".
Last vintages of this wine
The best vintages of Belmont from Château de Raissac are 2014, 2011, 2015, 2012
Informations about the Château de Raissac
The Château de Raissac is one of of the world's greatest estates. It offers 19 wines for sale in the of Languedoc to come and discover on site or to buy online.
The wine region of Languedoc
Sunny, generous southern reds: spicy, peppery Syrah, round, candied Grenache (ripe fruit, garrigue), deep Mourvèdre, structured Carignan, supple Cinsault. From robust Corbières and Minervois to fresher Terrasses du Larzac, via Faugères on schist or taut Pic Saint-Loup. Lively, iodised Picpoul de Pinet whites (oysters), ample Roussanne and Marsanne. 14 sub-appellations, ~10,000 ha in regional AOC.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
