Winery Mas de LibianThe Vineyard Côtes du Rhône
Red wine
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with The Vineyard Côtes du Rhône
Pairings that work perfectly with The Vineyard Côtes du Rhône
Original food and wine pairings with The Vineyard Côtes du Rhône
The The Vineyard Côtes du Rhône of Winery Mas de Libian matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of chickpeas spanish style, imene's tunisian ojja or rabbit with beer and mustard.
Details and technical informations about Winery Mas de Libian's The Vineyard Côtes du Rhône.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Informations about the Winery Mas de Libian
The Winery Mas de Libian is one of of the world's great estates. It offers 13 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
