Winery Mas PaumarhelLe Mourel Rouge
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 Le Mourel Rouge from the Winery Mas Paumarhel
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Mourel Rouge of Winery Mas Paumarhel in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Le Mourel Rouge
Pairings that work perfectly with Le Mourel Rouge
Original food and wine pairings with Le Mourel Rouge
The Le Mourel Rouge of Winery Mas Paumarhel matches generally quite well with dishes of beef, pasta or veal such as recipes of beef in white wine, wok of chinese noodles with vegetables or veal escalope (piccata milanese).
Details and technical informations about Winery Mas Paumarhel's Le Mourel Rouge.
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).
Last vintages of this wine
The best vintages of Le Mourel Rouge from Winery Mas Paumarhel are 2014, 2016, 2012
Informations about the Winery Mas Paumarhel
The Winery Mas Paumarhel is one of of the world's greatest estates. It offers 8 wines for sale in the of Minervois La Livinière to come and discover on site or to buy online.
The wine region of Minervois La Livinière
Languedoc cru (>400 m, tertiary limestone terroir dominating Cesse gorges): Grenache, Syrah and Mourvèdre blend (>=60%, incl. 40% Syrah-Mourvèdre) as flagship red, with Carignan, Cinsault and autochthons — intense aromas of black fruits, spices and garrigue, liquorice and cocoa notes from ageing, fine concentration, silky tannins and long finish. Cool Languedoc climate, schists, sandstone, quartz and limestone.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
