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 salmon with cream sauce, cannelloni chicken, pepper and mozzarella or pumpkin parmentier hash.
Details and technical informations about Winery Ludovic Engelvin's Vilaine.
Discover the grape variety: Danam
A cross obtained in 1958 between Dabouki and Hamburg Muscat, it has been listed in the Official Catalogue of Vine Varieties, list A1, since 1981. Little cultivated in France, it can be found in Portugal where a few plantations have been carried out.
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 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.
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The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
