Cave de l'OrmarineCollines de la Moure
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Collines de la Moure
Pairings that work perfectly with Collines de la Moure
Original food and wine pairings with Collines de la Moure
The Collines de la Moure of Cave de l'Ormarine matches generally quite well with dishes of beef, lamb or spicy food such as recipes of melt-in-the-mouth pork tenderloin casserole, lamb tagine with prunes or chicken tagine with lemon confit (marrakech style).
Details and technical informations about Cave de l'Ormarine's Collines de la Moure.
Discover the grape variety: Amaral
Light, acidic reds best drunk young, with a sustained ruby robe, silky tannins and a lively palate showing fresh red fruits (cherry, raspberry), inky notes and a herbaceous hint. Crisp and refreshing. Often blended with Vinhão and Espadeiro, contributing to the bright profile of Vinho Verde tinto DOC. Native Portuguese black grape grown mainly in the Vinho Verde region of north-west Portugal.
Informations about the Cave de l'Ormarine
The Cave de l'Ormarine is one of of the world's great estates. It offers 65 wines for sale in the of Hérault to come and discover on site or to buy online.
The wine region of Hérault
Vast Languedoc IGP between the Cévennes and the Étang de Thau: Syrah, Grenache and Mourvèdre signatures in powerful, fruity reds with black fruit (blackberry, blackcurrant), garrigue, Mediterranean spices and a peppery touch, coated tannins. Cabernet, Merlot, Cinsault and Carignan complement. Grenache Blanc, Macabeu and Terret in accessible whites, plus aromatic Sauvignon, Chardonnay, Viognier. Fresh rosés.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
