Château RicardelleLa Petite Ricardelle Languedoc
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 La Petite Ricardelle Languedoc from the Château Ricardelle
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Petite Ricardelle Languedoc 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 La Petite Ricardelle Languedoc
Pairings that work perfectly with La Petite Ricardelle Languedoc
Original food and wine pairings with La Petite Ricardelle Languedoc
The La Petite Ricardelle Languedoc of Château Ricardelle matches generally quite well with dishes of beef, pasta or veal such as recipes of veal shank with mushrooms, pasta with veal stock sauce or country-style veal roulades with risotto.
Details and technical informations about Château Ricardelle's La Petite Ricardelle Languedoc.
Discover the grape variety: Allison seedless
American, intraspecific crossing between the red globe and the princess obtained in 2000 by the Sheehan genetics (California). It can be found in the United States, South Africa, Spain, Italy, ... almost unknown in France because of a very late maturity.
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 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
