Château La Voulte GasparetsCuvée Romain Pauc Corbières Boutenac
Red wine
This wine is a blend of 4 varietals which are the Carignan, the Mourvèdre, the Syrah and the Grenache noir.
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 Romain Pauc Corbières Boutenac from the Château La Voulte Gasparets
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Romain Pauc Corbières Boutenac of Château La Voulte Gasparets 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 Cuvée Romain Pauc Corbières Boutenac of Château La Voulte Gasparets in the region of Languedoc-Roussillon often reveals types of flavors of cream, cherry or oaky and sometimes also flavors of smoke, blackberry or tobacco.
Food and wine pairings with Cuvée Romain Pauc Corbières Boutenac
Pairings that work perfectly with Cuvée Romain Pauc Corbières Boutenac
Original food and wine pairings with Cuvée Romain Pauc Corbières Boutenac
The Cuvée Romain Pauc Corbières Boutenac of Château La Voulte Gasparets matches generally quite well with dishes of beef, veal or pasta such as recipes of navarin of lamb, caramelized lamb mice or tagliatelle with mushrooms.
Details and technical informations about Château La Voulte Gasparets's Cuvée Romain Pauc Corbières Boutenac.
Discover the grape variety: Carignan
Mainly cultivated in the Languedoc region, carignan originates from Spain. Because of its very resistant branches, it is often called hardwood. Its bunches are quite large. They are compact and winged with a lignified stalk. The berries are spherical in shape and take on a bluish-black colour. Carignan has a total of 25 approved clones, the best known of which are 274, 65 and 9. The carignan buds at the beginning of June and is protected from spring frosts. It does not reach maturity until the third period. Also, this grape variety needs warmth and sunshine. It appreciates dry and not very fertile soils. Carignan vines can live for more than 100 years. Those that are more than 30 years old produce a better wine. This wine is well coloured. It is generous and powerful at the same time. Pepper, cherry, blackberry, banana, raspberry, almond, prune and violet are some of the aromas that this grape variety gives off.
Last vintages of this wine
The best vintages of Cuvée Romain Pauc Corbières Boutenac from Château La Voulte Gasparets are 2021, 2020, 2019, 2018 and 2016.
Informations about the Château La Voulte Gasparets
The Château La Voulte Gasparets is one of of the world's greatest estates. It offers 9 wines for sale in the of Corbières Boutenac to come and discover on site or to buy online.
The wine region of Corbières Boutenac
The wine region of Corbières Boutenac is located in the region of Corbières of Languedoc-Roussillon of France. Wineries and vineyards like the Domaine de Villemajou or the Château Ollieux Romanis produce mainly wines red and white. The most planted grape varieties in the region of Corbières Boutenac are Mourvèdre, Marsanne and Roussanne, they are then used in wines in blends or as a single variety. On the nose of Corbières Boutenac often reveals types of flavors of blackberry, licorice or tobacco and sometimes also flavors of game, dried fruit or cream.
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: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
