Winery Mas des AgrunellesCarmin
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 Carmin from the Winery Mas des Agrunelles
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Carmin of Winery Mas des Agrunelles in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Carmin
Pairings that work perfectly with Carmin
Original food and wine pairings with Carmin
The Carmin of Winery Mas des Agrunelles matches generally quite well with dishes of beef, pasta or veal such as recipes of braciola (southern italy), chicken lasagna or potjevlesch (northern france).
Details and technical informations about Winery Mas des Agrunelles's Carmin.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Carmin from Winery Mas des Agrunelles are 2009
Informations about the Winery Mas des Agrunelles
The Winery Mas des Agrunelles is one of of the world's greatest estates. It offers 16 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
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
