Winery Mas de JulesCinsault - Grenache
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Cinsault - Grenache from the Winery Mas de Jules
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cinsault - Grenache of Winery Mas de Jules in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with Cinsault - Grenache
Pairings that work perfectly with Cinsault - Grenache
Original food and wine pairings with Cinsault - Grenache
The Cinsault - Grenache of Winery Mas de Jules matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with salmon, zucchini and goat cheese quiche or hummus.
Details and technical informations about Winery Mas de Jules's Cinsault - Grenache.
Discover the grape variety: Tchilar
It is certainly one of the best grape varieties in Armenia, where it originates.
Last vintages of this wine
The best vintages of Cinsault - Grenache from Winery Mas de Jules are 0
Informations about the Winery Mas de Jules
The Winery Mas de Jules is one of of the world's greatest estates. It offers 5 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
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
