Winery La CoupoleBenediction
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 Benediction from the Winery La Coupole
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Benediction of Winery La Coupole in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Benediction
Pairings that work perfectly with Benediction
Original food and wine pairings with Benediction
The Benediction of Winery La Coupole matches generally quite well with dishes of beef, pasta or veal such as recipes of sauté of lamb with curry, pasta with peas and bacon or sauté of veal with carrots.
Details and technical informations about Winery La Coupole's Benediction.
Discover the grape variety: Ortega
An intraspecific cross between Müller-Thurgau and Siegerrebe obtained in 1948 by Hans Breider (1908-1960) at the Bavarian Research Station for Viticulture and Horticulture in Veitsnöchheim (Germany). Almost unknown in France, it can be found in Germany, Belgium, England, the United States and Canada. Its early maturity and muscatel taste have sometimes led to it being offered as a table grape on market stalls.
Informations about the Winery La Coupole
The Winery La Coupole is one of of the world's great estates. It offers 22 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
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.
