Château Massamier la MignardeAubin
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 Aubin from the Château Massamier la Mignarde
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aubin of Château Massamier la Mignarde in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Aubin
Pairings that work perfectly with Aubin
Original food and wine pairings with Aubin
The Aubin of Château Massamier la Mignarde matches generally quite well with dishes of beef, pasta or veal such as recipes of fresh sausage, pistou soup complete or veal cutlets with cream sauce.
Details and technical informations about Château Massamier la Mignarde's Aubin.
Discover the grape variety: Gros Cabernet
A very old variety grown in the Bordeaux region, where it originated. It is the result of a natural intraspecific cross between iron and black txakoli, although this has yet to be confirmed, especially as the latter has the same synonym (h)ondarrabi beltza, which is also attributed to cabernet franc. According to genetic analyses carried out in Montpellier (Hérault), gros Cabernet is the mother of carmenère. Almost unknown in other French wine regions, gros Cabernet is no longer replanted and is therefore in danger of disappearing. It can sometimes be found in isolated strains in very old vines, in Germany, in the south of Australia, and can now be found in wine conservatories in the south-west of France, ... .
Last vintages of this wine
The best vintages of Aubin from Château Massamier la Mignarde are 2009, 2015, 2012, 2010 and 2014.
Informations about the Château Massamier la Mignarde
The Château Massamier la Mignarde is one of of the world's greatest estates. It offers 25 wines for sale in the of Minervois to come and discover on site or to buy online.
The wine region of Minervois
Minervois is an appellation for distinctive red wines from the western Languedoc region of France. In general, they are softer than those produced in the Corbières, just to the South. The Minervois appellation also covers rosé and white wines. The predominant Grape varieties used in AOC Minervois wines are Grenache, Syrah and Mourvèdre.
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
