Château RicardelleClosfontaine
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 Closfontaine from the Château Ricardelle
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Closfontaine of Château Ricardelle in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Closfontaine
Pairings that work perfectly with Closfontaine
Original food and wine pairings with Closfontaine
The Closfontaine of Château Ricardelle matches generally quite well with dishes of beef, pasta or veal such as recipes of sloth pork loin, my lasagna bolognese (without béchamel sauce) or andouillette de troyes with chaource sauce.
Details and technical informations about Château Ricardelle's Closfontaine.
Discover the grape variety: Periquita
This variety is widely cultivated in Portugal, and is also found in Spain and Argentina. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Closfontaine from Château Ricardelle are 2012, 2014
Informations about the Château Ricardelle
The Château Ricardelle is one of of the world's great estates. It offers 25 wines for sale in the of La Clape to come and discover on site or to buy online.
The wine region of La Clape
The wine region of La Clape is located in the region of Languedoc of Languedoc-Roussillon of France. Wineries and vineyards like the Château la Négly or the Château la Négly produce mainly wines red, white and pink. The most planted grape varieties in the region of La Clape are Mourvèdre, Bourboulenc and Roussanne, they are then used in wines in blends or as a single variety. On the nose of La Clape often reveals types of flavors of cherry, white pepper or apples and sometimes also flavors of dried fruit, bramble or black olive.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
