Winery MéliacCollection Premium 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 Collection Premium Rouge from the Winery Méliac
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Collection Premium Rouge of Winery Méliac in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Collection Premium Rouge
Pairings that work perfectly with Collection Premium Rouge
Original food and wine pairings with Collection Premium Rouge
The Collection Premium Rouge of Winery Méliac matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with vegetables and madeira sauce, elodie's pasta risotto or braised veal heart with carrots.
Details and technical informations about Winery Méliac's Collection Premium Rouge.
Discover the grape variety: Penouille
An ancient grape variety from the southwest of France that used to be found in the Bordeaux region and in the vineyards of Fronton (Haute Garonne). Today, it is in the process of disappearing.
Informations about the Winery Méliac
The Winery Méliac is one of of the world's greatest estates. It offers 3 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
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
