Domaine RousselinRendez-Vous Grenache Noir
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Rendez-Vous Grenache Noir from the Domaine Rousselin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rendez-Vous Grenache Noir of Domaine Rousselin in the region of Languedoc-Roussillon is a powerful.
Food and wine pairings with Rendez-Vous Grenache Noir
Pairings that work perfectly with Rendez-Vous Grenache Noir
Original food and wine pairings with Rendez-Vous Grenache Noir
The Rendez-Vous Grenache Noir of Domaine Rousselin matches generally quite well with dishes of beef, pasta or lamb such as recipes of homemade italian lasagna, smoked salmon pasta gratin or lebanese lamb meatball.
Details and technical informations about Domaine Rousselin's Rendez-Vous Grenache Noir.
Discover the grape variety: Tzolikoouri
Most certainly finding its first origins in Georgia. It can be found in Italy, Germany, Slovak Republic, Ukraine, Republic of Moldova, Czech Republic, Romania, Bulgaria, Russia, ... in France, it is practically unknown.
Informations about the Domaine Rousselin
The Domaine Rousselin is one of of the world's greatest estates. It offers 10 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
