Winery Paul MasAllnatt Cinsault
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 Allnatt Cinsault from the Winery Paul Mas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Allnatt Cinsault of Winery Paul Mas in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Allnatt Cinsault
Pairings that work perfectly with Allnatt Cinsault
Original food and wine pairings with Allnatt Cinsault
The Allnatt Cinsault of Winery Paul Mas matches generally quite well with dishes of beef, pasta or veal such as recipes of cataplana with seafood, mascarpone/gorgonzola macaroni gratin or normandy style escalope.
Details and technical informations about Winery Paul Mas's Allnatt Cinsault.
Discover the grape variety: Kernling
Natural mutation of the kerner found in Germany in 1974 by Herrn Ludwig Hochdörffer and put in culture in 1995. Kernling can be found in Germany, Switzerland, England, ... in France it is almost unknown.
Informations about the Winery Paul Mas
The Winery Paul Mas is one of of the world's great estates. It offers 133 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.
