Winery Mas CrematLe Grenat Rivesaltes
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 Le Grenat Rivesaltes from the Winery Mas Cremat
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Grenat Rivesaltes of Winery Mas Cremat in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Le Grenat Rivesaltes
Pairings that work perfectly with Le Grenat Rivesaltes
Original food and wine pairings with Le Grenat Rivesaltes
The Le Grenat Rivesaltes of Winery Mas Cremat matches generally quite well with dishes of beef, pasta or veal such as recipes of caramelized beef with onions, pasta with neapolitan sauce and mushrooms or potjevleesch.
Details and technical informations about Winery Mas Cremat's Le Grenat Rivesaltes.
Discover the grape variety: Candin
Interspecific crossing between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1981.
Last vintages of this wine
The best vintages of Le Grenat Rivesaltes from Winery Mas Cremat are 2012
Informations about the Winery Mas Cremat
The Winery Mas Cremat is one of of the world's greatest estates. It offers 16 wines for sale in the of Rivesaltes to come and discover on site or to buy online.
The wine region of Rivesaltes
Rivesaltes is an appellation for the historic Sweet wines of eastern Roussillon, in the DeepSouth of France. The natural sweet wines produced in this region have been revered since at least the 14th century. The technique used to make them is one of many techniques used for sweet wines. Unlike botrytized wines or ice wines, natural sweet wines are made by Mutage, a process that involves stopping the Fermentation of the must while a high level of natural sweetness remains.
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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
