Winery Oeno TerraGrand Plessis
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 Grand Plessis from the Winery Oeno Terra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grand Plessis of Winery Oeno Terra in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Grand Plessis
Pairings that work perfectly with Grand Plessis
Original food and wine pairings with Grand Plessis
The Grand Plessis of Winery Oeno Terra matches generally quite well with dishes of beef, pasta or veal such as recipes of tata simone's dumplings, tagliatelle with shrimps or calf's head with sauce ravigote.
Details and technical informations about Winery Oeno Terra's Grand Plessis.
Discover the grape variety: Olivette blanche
This variety is of unknown origin and is not related to the black olivette. The flowers of the Olivette blanche are physiologically female, which has led it to be cultivated very often in association with other varieties. Today, it is practically no longer multiplied, although it is registered in the Official Catalogue of vine varieties, list A1.
Informations about the Winery Oeno Terra
The Winery Oeno Terra is one of of the world's greatest estates. It offers 28 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
