Winery Pierre ChanauMontpeyroux 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 Montpeyroux Rouge from the Winery Pierre Chanau
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Montpeyroux Rouge of Winery Pierre Chanau in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Montpeyroux Rouge
Pairings that work perfectly with Montpeyroux Rouge
Original food and wine pairings with Montpeyroux Rouge
The Montpeyroux Rouge of Winery Pierre Chanau matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef in a crust, pasta carbonara almost like the real thing or pork tenderloin with onions.
Details and technical informations about Winery Pierre Chanau's Montpeyroux Rouge.
Discover the grape variety: Tinta da Madeira
Portuguese, more precisely from the island of Madeira where it is still the most cultivated. It can be found in the United States (California), in Spain, etc. In France, it is practically unknown. Its parents are Grenache and Pinot Noir, an intraspecific cross obtained over two hundred years ago. It should be noted that this variety is the father of the egiodola.
Last vintages of this wine
The best vintages of Montpeyroux Rouge from Winery Pierre Chanau are 2016
Informations about the Winery Pierre Chanau
The Winery Pierre Chanau is one of of the world's great estates. It offers 165 wines for sale in the of Montpeyroux to come and discover on site or to buy online.
The wine region of Montpeyroux
The wine region of Montpeyroux is located in the region of Languedoc of Languedoc-Roussillon of France. Wineries and vineyards like the Domaine Gil Morrot or the Domaine Alain Chabanon produce mainly wines red, white and pink. The most planted grape varieties in the region of Montpeyroux are Mourvèdre, Gamay noir and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Montpeyroux often reveals types of flavors of cherry, black currant or dark chocolate and sometimes also flavors of black cherries, microbio or cedar.
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: 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.
