Winery RhonéaNat & Sens 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, game (deer, venison) or lamb.
Taste structure of the Nat & Sens Rouge from the Winery Rhonéa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nat & Sens Rouge of Winery Rhonéa in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Nat & Sens Rouge
Pairings that work perfectly with Nat & Sens Rouge
Original food and wine pairings with Nat & Sens Rouge
The Nat & Sens Rouge of Winery Rhonéa matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef tagliata with truffle oil, mouse of lamb with thyme or duck stew.
Details and technical informations about Winery Rhonéa's Nat & Sens Rouge.
Discover the grape variety: Candin
Interspecific crossing between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1981.
Last vintages of this wine
The best vintages of Nat & Sens Rouge from Winery Rhonéa are 2018
Informations about the Winery Rhonéa
The Winery Rhonéa is one of of the world's great estates. It offers 119 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
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The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
