Winery La CoupoleGarrigue
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 Garrigue from the Winery La Coupole
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Garrigue of Winery La Coupole in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Garrigue of Winery La Coupole in the region of Languedoc-Roussillon often reveals types of flavors of vanilla, non oak or oak and sometimes also flavors of spices, red fruit.
Food and wine pairings with Garrigue
Pairings that work perfectly with Garrigue
Original food and wine pairings with Garrigue
The Garrigue of Winery La Coupole matches generally quite well with dishes of beef, pasta or veal such as recipes of beef marengo "my mom" style, pasta with artichoke hearts and bacon or sliced endives with ham.
Details and technical informations about Winery La Coupole's Garrigue.
Discover the grape variety: Cayetana Blanca
Neutral, undemonstrative dry whites with a pale golden hue, soft body and moderate acidity; discreet aromas of citrus and white-fleshed fruits. Rustic, productive variety. Mainly used for distillation into Sherry brandy and Spanish brandy, heat-resistant and high-yielding. Massively planted in Extremadura (Tierra de Barros) and Castilla-La Mancha. Native Spanish white grape from Extremadura.
Last vintages of this wine
The best vintages of Garrigue from Winery La Coupole are 2016, 2012, 2011, 2013 and 2014.
Informations about the Winery La Coupole
The Winery La Coupole is one of of the world's greatest 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
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
