Winery Montariol DegrooteChaton Grand Matou
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 Chaton Grand Matou from the Winery Montariol Degroote
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chaton Grand Matou of Winery Montariol Degroote in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Chaton Grand Matou
Pairings that work perfectly with Chaton Grand Matou
Original food and wine pairings with Chaton Grand Matou
The Chaton Grand Matou of Winery Montariol Degroote matches generally quite well with dishes of beef, pasta or veal such as recipes of express veal stew in a pressure cooker, pasta with tuna and laughing cow or roasted stuffed goose with mushroom sauce.
Details and technical informations about Winery Montariol Degroote's Chaton Grand Matou.
Discover the grape variety: Arruffiac
An old grape variety from the Adour valley, registered in the Official Catalogue of wine grape varieties, list A1. It should not be confused with the raffiat de Moncade, which originated in the same region and is also white.
Informations about the Winery Montariol Degroote
The Winery Montariol Degroote is one of of the world's great estates. It offers 38 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
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: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
