Winery La GardelleLe Clauzel
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 Le Clauzel from the Winery La Gardelle
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Clauzel of Winery La Gardelle in the region of Vins de la Correze is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Le Clauzel
Pairings that work perfectly with Le Clauzel
Original food and wine pairings with Le Clauzel
The Le Clauzel of Winery La Gardelle matches generally quite well with dishes of beef, pasta or veal such as recipes of scottish haggis, pasta with tuna and laughing cow or roast veal orloff with mushrooms.
Details and technical informations about Winery La Gardelle's Le Clauzel.
Discover the grape variety: Feunate
Feunate noir is a grape variety that originated in France (Drôme). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Feunate noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery La Gardelle
The Winery La Gardelle is one of of the world's greatest estates. It offers 7 wines for sale in the of Vins de la Correze to come and discover on site or to buy online.
The wine region of Vins de la Correze
Vins de la Corrèze is the dePartmental Protected Geographical Indication (PGI) covering all wines produced in the department of Corrèze, in CentralFrance. Traditionally, Corrèze wine is made from grapes Dried on mats, which concentrates the sugars and produces a Rich, Sweet wine. The department is dominated by the Massif Central - the low mountain range that covers much of south-eastern France - and as such is not well suited to viticulture. There are no overlapping AOP appellations and only a small amount of wine is produced here, mainly in the lower south-western part of the department.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
