Winery Mas des MasMaury
Natural sweet wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Maury of Winery Mas des Mas in the region of Languedoc-Roussillon often reveals types of flavors of chocolate, non oak or earth and sometimes also flavors of microbio, oak or spices.
Food and wine pairings with Maury
Pairings that work perfectly with Maury
Original food and wine pairings with Maury
The Maury of Winery Mas des Mas matches generally quite well with dishes of beef or mature and hard cheese such as recipes of stuffed peppers or epoisses fondue (cheese).
Details and technical informations about Winery Mas des Mas's Maury.
Discover the grape variety: Malvoisie de Toscane
It was cultivated in ancient times and is believed to be of Greek origin. In Italy, associated with Trebbiano Toscano, it was used to produce the famous Chianti: these two white varieties are no longer part of the vineyard. In France, Tuscan Malvasia is practically unknown. It should be noted that many grape varieties have "malvasia" as a synonym, so confusion between them is always possible.
Last vintages of this wine
The best vintages of Maury from Winery Mas des Mas are 1959, 1937, 1929, 2015 and 2008.
Informations about the Winery Mas des Mas
The Winery Mas des Mas is one of of the world's greatest estates. It offers 11 wines for sale in the of Maury to come and discover on site or to buy online.
The wine region of Maury
Maury is a town in the northern Roussillon region of southern France. Its name is best known as an appellation for the natural Sweet wines produced around the town, although in 2011 the separate AOC Maury Sec came into effect for Dry red wines, due to the recognition that a local wine industry based entirely on fortified wine was too narrowly focused. The natural sweet wines of Maury are mainly produced from the Grenache grapes (Grenache Noir, Grenache Blanc and Grenache Gris). They are produced in a style very similar to the sweet wines of Banyuls, 35 miles (57km) to the southeast, which also use Grenache.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
