Winery Tardieu-LaurentHermitage Rouge
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Hermitage Rouge of the Winery Tardieu-Laurent is in the top 5 of wines of Hermitage.
Taste structure of the Hermitage Rouge from the Winery Tardieu-Laurent
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hermitage Rouge of Winery Tardieu-Laurent in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Hermitage Rouge of Winery Tardieu-Laurent in the region of Rhone Valley often reveals types of flavors of cherry, microbio or nutmeg and sometimes also flavors of white pepper, toasty or prune.
Food and wine pairings with Hermitage Rouge
Pairings that work perfectly with Hermitage Rouge
Original food and wine pairings with Hermitage Rouge
The Hermitage Rouge of Winery Tardieu-Laurent matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of stuffed zucchini, lamb tagine with artichokes and dried tomatoes or the garbure.
Details and technical informations about Winery Tardieu-Laurent's Hermitage Rouge.
Discover the grape variety: Prima
Cross between lival and cardinal obtained in 1974. It has been registered in the official catalogue of table grape varieties, list A1, since 1996.
Last vintages of this wine
The best vintages of Hermitage Rouge from Winery Tardieu-Laurent are 2010, 2004, 2006, 2009 and 2017.
Informations about the Winery Tardieu-Laurent
The Winery Tardieu-Laurent is one of of the world's greatest estates. It offers 69 wines for sale in the of Hermitage to come and discover on site or to buy online.
The wine region of Hermitage
The wine region of Hermitage is located in the region of Rhône septentrional of Rhone Valley of France. Wineries and vineyards like the Domaine Jean-Louis Chave or the Domaine Jean-Louis Chave produce mainly wines red, white and sweet. The most planted grape varieties in the region of Hermitage are Marsanne, Roussanne and Mourvèdre, they are then used in wines in blends or as a single variety. On the nose of Hermitage often reveals types of flavors of cherry, lavender or marzipan and sometimes also flavors of biscuits, yellow apple or petroleum.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
News related to this wine
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Clotilde Davenne, from the eponymous estate, mentions the cherry as a main characteristic of the Irancy appellation. She tells us about the Pinot Noir variety which reveals, in its northern location of Bourgogne, lots of freshness and fruitiness that gives the appellation a very special place among the wines of the region. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https: ...
The appellations of Bourgogne
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At the heart of the terroirs of Mâcon-Bussières
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Bussières, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.