Winery RodriguesBlue Berry
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 Blue Berry from the Winery Rodrigues
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blue Berry of Winery Rodrigues in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Blue Berry
Pairings that work perfectly with Blue Berry
Original food and wine pairings with Blue Berry
The Blue Berry of Winery Rodrigues matches generally quite well with dishes of beef, pasta or veal such as recipes of american style beef marinade, pho soup or sarthe pot.
Details and technical informations about Winery Rodrigues's Blue Berry.
Discover the grape variety: Arandell
An interspecific cross between NY88.0514.0184 and NY84.0101.03 obtained in 1995 by Bruce Reisch at the Experimental Station of Cornell University in Geneva (United States). It is found in some American wine regions, interesting for its resistance to the main cryptogamic diseases and for its wine in particular in the production of original rosés. In France, it is almost unknown.
Informations about the Winery Rodrigues
The Winery Rodrigues is one of of the world's greatest estates. It offers 4 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
