Winery La CoupoleCuvée Jubilée
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 Cuvée Jubilée from the Winery La Coupole
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Jubilée of Winery La Coupole in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cuvée Jubilée
Pairings that work perfectly with Cuvée Jubilée
Original food and wine pairings with Cuvée Jubilée
The Cuvée Jubilée of Winery La Coupole matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef in a crust (onions & mustard), tagliatelle with shrimps or porcini sauce.
Details and technical informations about Winery La Coupole's Cuvée Jubilée.
Discover the grape variety: Agiorgitiko
It is very old in Greece, most certainly originating from the Aegean islands of Santorini(i) to be precise, where it is still the second black variety cultivated today. It is found in Canada (Quebec), in France it is practically unknown, although it is registered in the Official Catalogue of wine grape varieties, list A1.
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 Languedoc-Roussillon to come and discover on site or to buy online.
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.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
