Château PlanèresCuvée Chantail 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 Cuvée Chantail Côtes du Roussillon from the Château Planères
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Chantail Côtes du Roussillon of Château Planères in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Cuvée Chantail Côtes du Roussillon
Pairings that work perfectly with Cuvée Chantail Côtes du Roussillon
Original food and wine pairings with Cuvée Chantail Côtes du Roussillon
The Cuvée Chantail Côtes du Roussillon of Château Planères matches generally quite well with dishes of beef, pasta or veal such as recipes of monkfish tagine, multicoloured butterfly pasta or pork tenderloin with onions.
Details and technical informations about Château Planères's Cuvée Chantail Côtes du Roussillon.
Discover the grape variety: Allegro
Interspecific cross between chancellor and rondo obtained in 1983 and in Germany by Ernst Rühl.
Last vintages of this wine
The best vintages of Cuvée Chantail Côtes du Roussillon from Château Planères are 2012, 2014, 2013, 2010
Informations about the Château Planères
The Château Planères is one of of the world's greatest estates. It offers 21 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
