Winery Malys AnnePure Carignan
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 Pure Carignan from the Winery Malys Anne
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pure Carignan of Winery Malys Anne in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Pure Carignan
Pairings that work perfectly with Pure Carignan
Original food and wine pairings with Pure Carignan
The Pure Carignan of Winery Malys Anne matches generally quite well with dishes of beef, pasta or veal such as recipes of fricandeaux german style, meat lasagna or veal axoa (basque country).
Details and technical informations about Winery Malys Anne's Pure Carignan.
Discover the grape variety: Loureiro
Most certainly Portuguese. Loureiro is part of the grape varieties of many Spanish and Portuguese appellations, including the famous Vinho Verde. It would be a close relative of the albarino and the sousão.
Last vintages of this wine
The best vintages of Pure Carignan from Winery Malys Anne are 2012, 2016, 0, 2015
Informations about the Winery Malys Anne
The Winery Malys Anne is one of of the world's greatest estates. It offers 9 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
