Winery Le Bout Du MondeMarius
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 Marius from the Winery Le Bout Du Monde
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marius of Winery Le Bout Du Monde in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Marius
Pairings that work perfectly with Marius
Original food and wine pairings with Marius
The Marius of Winery Le Bout Du Monde matches generally quite well with dishes of beef, pasta or veal such as recipes of fondue bourguignonne and accompanying sauces, chicken and mushroom risotto or roast pork with prunes.
Details and technical informations about Winery Le Bout Du Monde's Marius.
Discover the grape variety: Cornalin d'Aoste
It is a variety of Valle d'Aosta origin and, like Arvine, it is also found in Italy. In the past, it was cultivated in Savoy and registered in the official catalogue of wine grape varieties, list B, under the name of red humagne, but it is not related to white humagne. According to recent genetic analyses, the Swiss variety Cornalin du Valais is its father and Rèze its grandmother. It is also the grandson of the petit rouge d' Aoste.
Informations about the Winery Le Bout Du Monde
The Winery Le Bout Du Monde is one of of the world's greatest estates. It offers 10 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
