Winery La CoupoleMistral
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 Mistral from the Winery La Coupole
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mistral 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 Mistral
Pairings that work perfectly with Mistral
Original food and wine pairings with Mistral
The Mistral of Winery La Coupole matches generally quite well with dishes of beef, pasta or veal such as recipes of beef in white wine, pasta with asparagus and chicken or escalope cordon bleu.
Details and technical informations about Winery La Coupole's Mistral.
Discover the grape variety: Septimer
Aromatic and fragrant whites for early drinking, pale golden colour, ample mouth with moderate acidity, with muscat signature aromas, sweet spices, rose and Gewurztraminer notes (lychee). Exotic typicity. Grown on small surfaces in Germany for distinctive aromatic dry wines. German white grape bred in 1927 in Alzey by Georg Scheu (Müller-Thurgau x Gewürztraminer).
Last vintages of this wine
The best vintages of Mistral from Winery La Coupole are 2011, 2010, 2012
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: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
