Château Haut BlanvilleLes Muses
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 Les Muses from the Château Haut Blanville
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Muses of Château Haut Blanville in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Les Muses
Pairings that work perfectly with Les Muses
Original food and wine pairings with Les Muses
The Les Muses of Château Haut Blanville matches generally quite well with dishes of beef, pasta or veal such as recipes of beef bobotie, italian pasta or veal roast, country style.
Details and technical informations about Château Haut Blanville's Les Muses.
Discover the grape variety: Sgavetta
Light, fruity reds best drunk young, with a pale ruby robe, soft tannins, and an airy palate with fresh acidity, offering signature aromas of red fruits (cherry, raspberry), soft spices, and floral notes. Accessible Emilian profile. Preserved in small plots around Reggio Emilia, it testifies to the ampelographic diversity of Emilia-Romagna. A rare Italian black variety from Emilia-Romagna.
Last vintages of this wine
The best vintages of Les Muses from Château Haut Blanville are 2009
Informations about the Château Haut Blanville
The Château Haut Blanville is one of of the world's great estates. It offers 80 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
