Winery Ludovic EngelvinVilaine
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Vilaine from the Winery Ludovic Engelvin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vilaine of Winery Ludovic Engelvin in the region of Languedoc-Roussillon is a powerful.
Food and wine pairings with Vilaine
Pairings that work perfectly with Vilaine
Original food and wine pairings with Vilaine
The Vilaine of Winery Ludovic Engelvin matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue with vegetables, pasta with crispy parma ham or lamb tagine with prunes and almonds.
Details and technical informations about Winery Ludovic Engelvin's Vilaine.
Discover the grape variety: De Chaunac
Interspecific crossing between 5163 Seibel (2 Gaillard x 2510 Seibel) and 793 Seibel obtained by Albert Seibel (1844-1936). De Chaunac is related to the chelois and the chancellor. It can be found in Canada, the United States, Switzerland, ... in France it was little multiplied and therefore almost endangered.
Last vintages of this wine
The best vintages of Vilaine from Winery Ludovic Engelvin are 2013
Informations about the Winery Ludovic Engelvin
The Winery Ludovic Engelvin is one of of the world's greatest estates. It offers 11 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
