Winery Mas AplinLe Brasset Pays D'Oc Cabernet Sauvignon
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Le Brasset Pays D'Oc Cabernet Sauvignon
Pairings that work perfectly with Le Brasset Pays D'Oc Cabernet Sauvignon
Original food and wine pairings with Le Brasset Pays D'Oc Cabernet Sauvignon
The Le Brasset Pays D'Oc Cabernet Sauvignon of Winery Mas Aplin matches generally quite well with dishes of beef, pasta or veal such as recipes of beef enchilladas au gratin, lasagne or veal chop with mushrooms.
Details and technical informations about Winery Mas Aplin's Le Brasset Pays D'Oc Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Mas Aplin
The Winery Mas Aplin 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: 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.
