Winery NidoleresLa Carmette Côtes Du Roussillon
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 La Carmette Côtes Du Roussillon from the Winery Nidoleres
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Carmette Côtes Du Roussillon of Winery Nidoleres in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with La Carmette Côtes Du Roussillon
Pairings that work perfectly with La Carmette Côtes Du Roussillon
Original food and wine pairings with La Carmette Côtes Du Roussillon
The La Carmette Côtes Du Roussillon of Winery Nidoleres matches generally quite well with dishes of beef, pasta or veal such as recipes of traditional flemish carbonades, chicken lasagna or veal escalope (piccata milanese).
Details and technical informations about Winery Nidoleres's La Carmette Côtes Du Roussillon.
Discover the grape variety: Impératriz
Intraspecific variety obtained in Argentina by Angelo Gargiulo by crossing the emperor with the sultana. Almost unknown in France.
Informations about the Winery Nidoleres
The Winery Nidoleres is one of of the world's greatest estates. It offers 13 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
