Winery Robbers & Van Den HoogenDonders
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 Donders from the Winery Robbers & Van Den Hoogen
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Donders of Winery Robbers & Van Den Hoogen in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Donders
Pairings that work perfectly with Donders
Original food and wine pairings with Donders
The Donders of Winery Robbers & Van Den Hoogen matches generally quite well with dishes of beef, pasta or veal such as recipes of shepherd's pie (quebec!), quick salmon and zucchini lasagna or bocconcini (veal rolls with ham and comté).
Details and technical informations about Winery Robbers & Van Den Hoogen's Donders.
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 Robbers & Van Den Hoogen
The Winery Robbers & Van Den Hoogen is one of of the world's great estates. It offers 36 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
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: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
