Winery Mas d'OmbreesPays Red
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 Pays Red from the Winery Mas d'Ombrees
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pays Red of Winery Mas d'Ombrees in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Pays Red
Pairings that work perfectly with Pays Red
Original food and wine pairings with Pays Red
The Pays Red of Winery Mas d'Ombrees matches generally quite well with dishes of beef, pasta or veal such as recipes of cornish pasties, pasta with vegetables or vienna cutlets.
Details and technical informations about Winery Mas d'Ombrees's Pays Red.
Discover the grape variety: Riesling italien
We do not know exactly where this grape variety comes from. It can be found in Austria, Romania, northern Italy, Croatia, Serbia, Hungary, Bulgaria, the Czech Republic, Slovakia, Russia, etc. It is practically unknown in France. In Spain, Borba is said to be identical to the Italian Riesling.
Last vintages of this wine
The best vintages of Pays Red from Winery Mas d'Ombrees are 2012
Informations about the Winery Mas d'Ombrees
The Winery Mas d'Ombrees is one of of the world's greatest estates. It offers 3 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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
