Winery RevolutionDry Aged Red
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 Dry Aged Red from the Winery Revolution
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dry Aged Red of Winery Revolution in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Dry Aged Red
Pairings that work perfectly with Dry Aged Red
Original food and wine pairings with Dry Aged Red
The Dry Aged Red of Winery Revolution matches generally quite well with dishes of beef, pasta or veal such as recipes of harira de mamie (moroccan soup), tagliatelle with foie gras or veal fillet stroganoff.
Details and technical informations about Winery Revolution's Dry Aged Red.
Discover the grape variety: Marselan
Marselan noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and small grapes. Marselan noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Dry Aged Red from Winery Revolution are 2018, 0
Informations about the Winery Revolution
The Winery Revolution is one of of the world's greatest estates. It offers 1 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
