Winery Raoul HenriSoleil 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 Soleil Rouge from the Winery Raoul Henri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Soleil Rouge of Winery Raoul Henri in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Soleil Rouge
Pairings that work perfectly with Soleil Rouge
Original food and wine pairings with Soleil Rouge
The Soleil Rouge of Winery Raoul Henri matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef with garlic, shrimp marinade or dafina.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Informations about the Winery Raoul Henri
The Winery Raoul Henri is one of of the world's great estates. It offers 77 wines for sale in the of Hérault to come and discover on site or to buy online.
The wine region of Hérault
Vast Languedoc IGP between the Cévennes and the Étang de Thau: Syrah, Grenache and Mourvèdre signatures in powerful, fruity reds with black fruit (blackberry, blackcurrant), garrigue, Mediterranean spices and a peppery touch, coated tannins. Cabernet, Merlot, Cinsault and Carignan complement. Grenache Blanc, Macabeu and Terret in accessible whites, plus aromatic Sauvignon, Chardonnay, Viognier. Fresh rosés.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
