Winery Le Temps RetrouvéCôteau Libre Rouge
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Côteau Libre Rouge from the Winery Le Temps Retrouvé
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Côteau Libre Rouge of Winery Le Temps Retrouvé in the region of Languedoc-Roussillon is a with a nice freshness.
Food and wine pairings with Côteau Libre Rouge
Pairings that work perfectly with Côteau Libre Rouge
Original food and wine pairings with Côteau Libre Rouge
The Côteau Libre Rouge of Winery Le Temps Retrouvé matches generally quite well with dishes of beef, pasta or veal such as recipes of sautéed pork with pineapple, pad thai or dafina.
Details and technical informations about Winery Le Temps Retrouvé's Côteau Libre Rouge.
Discover the grape variety: Xinomavro
A very old grape variety grown in Greece and very well known in Central Macedonia. It is most certainly a descendant of white gouais and should not be confused with mavrud or mavroudi. It should be noted that many grape varieties have the synonym mavro. Xinomavro is registered in the Official Catalogue of wine grape varieties, list A1.
Informations about the Winery Le Temps Retrouvé
The Winery Le Temps Retrouvé is one of of the world's great estates. It offers 12 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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
