Winery Abbe RousLa Cote Vermeille Banyuls
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 La Cote Vermeille Banyuls from the Winery Abbe Rous
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Cote Vermeille Banyuls of Winery Abbe Rous in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with La Cote Vermeille Banyuls
Pairings that work perfectly with La Cote Vermeille Banyuls
Original food and wine pairings with La Cote Vermeille Banyuls
The La Cote Vermeille Banyuls of Winery Abbe Rous matches generally quite well with dishes of beef, veal or pasta such as recipes of barbecued prime rib with coarse salt, delicious veal stew or pasta with cherry tomatoes.
Details and technical informations about Winery Abbe Rous's La Cote Vermeille Banyuls.
Discover the grape variety: Négret Canourgue
Originating very certainly from the high valley of the Tarn aveyronnaise and lozérienne. It was confused for a long time with Abouriou, and as a result it still exchanges, wrongly, a few synonyms. It is very little multiplied, almost unknown in the other French wine regions.
Informations about the Winery Abbe Rous
The Winery Abbe Rous is one of of the world's great estates. It offers 50 wines for sale in the of Banyuls to come and discover on site or to buy online.
The wine region of Banyuls
Banyuls wines come from the South-eastern Part of Roussillon, in the south of France, in the lower Pyrenees, a few kilometres from the Spanish border. These naturally Sweet wines are consumed both as an aperitif and as a dessert. They come in a wide range of hues, from GoldenGreen (Banyuls Blanc) to Amber (Banyuls Ambré) to the intense garnet of the standard Banyuls Rouge. Unusually among the natural sweet wines of France, all Banyuls wines are made primarily from Grenache grapes of various colors.
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.
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The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
