Winery La Jasse CastelTutti Frutti Languedoc Rosé
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Tutti Frutti Languedoc Rosé from the Winery La Jasse Castel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tutti Frutti Languedoc Rosé of Winery La Jasse Castel in the region of Languedoc-Roussillon is a with a nice freshness.
Food and wine pairings with Tutti Frutti Languedoc Rosé
Pairings that work perfectly with Tutti Frutti Languedoc Rosé
Original food and wine pairings with Tutti Frutti Languedoc Rosé
The Tutti Frutti Languedoc Rosé of Winery La Jasse Castel matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of tagliatelle with spinach cream, goat cheese and bacon quiche or samossa (india).
Details and technical informations about Winery La Jasse Castel's Tutti Frutti Languedoc Rosé.
Discover the grape variety: Golden muscat
Interspecific cross between Hamburg Muscat and Diamond (concord x iona) obtained in 1927 by R.D. Anthony at the Cornell University experimental station in Geneva (USA).
Informations about the Winery La Jasse Castel
The Winery La Jasse Castel is one of of the world's greatest estates. It offers 9 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
