Winery Louis ChavronBoisé Chavron Rouge Moelleux
Sweet wine
In the mouth this sweet 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 Boisé Chavron Rouge Moelleux from the Winery Louis Chavron
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Boisé Chavron Rouge Moelleux of Winery Louis Chavron in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Boisé Chavron Rouge Moelleux
Pairings that work perfectly with Boisé Chavron Rouge Moelleux
Original food and wine pairings with Boisé Chavron Rouge Moelleux
The Boisé Chavron Rouge Moelleux of Winery Louis Chavron matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with pickle sauce, pasta gratin carbonara style or sauté of veal with chorizo.
Details and technical informations about Winery Louis Chavron's Boisé Chavron Rouge Moelleux.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Informations about the Winery Louis Chavron
The Winery Louis Chavron is one of of the world's great estates. It offers 32 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
