Winery Marc RomanTerret
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Terret from the Winery Marc Roman
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terret of Winery Marc Roman in the region of Pays d'Oc is a powerful.
Wine flavors and olphactive analysis
On the nose the Terret of Winery Marc Roman in the region of Pays d'Oc often reveals types of flavors of citrus fruit.
Food and wine pairings with Terret
Pairings that work perfectly with Terret
Original food and wine pairings with Terret
The Terret of Winery Marc Roman matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of cannelloni with parma ham, vegan leek and tofu quiche or cajun jumbalaya rice.
Details and technical informations about Winery Marc Roman's Terret.
Discover the grape variety: Terret
Polymorphic family (blanc, gris and noir, mutations of the same variety) yielding crisp, saline whites with citrus, white flowers, fennel and iodine notes, or light fruity reds. Refreshing palate with preserved acidity under warm conditions. Traditional component of Picpoul de Pinet AOC, present in Languedoc, Côtes-du-Rhône AOC and Châteauneuf-du-Pape AOC (terret noir authorised). Very old Languedoc autochthonous variety, signature of Mediterranean coastal terroirs.
Last vintages of this wine
The best vintages of Terret from Winery Marc Roman are 2012
Informations about the Winery Marc Roman
The Winery Marc Roman is one of of the world's greatest estates. It offers 4 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
