The Bodegas Carrau is one of the largest wineries in the world. It offers 89 wines for sale in of Las Violetas to come and discover on site or to buy online.
Looking for the best Bodegas Carrau wines in Las Violetas among all the wines in the region? Check out our tops of the best red, white or effervescent Bodegas Carrau wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Bodegas Carrau wines with technical and enological descriptions.
How Bodegas Carrau wines pair with each other generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of cannelloni with salmon and spinach, shrimp curry (reunionese recipe) or magic cake cheese quiche.
On the nose the white wine of Bodegas Carrau. often reveals types of flavors of apricot, tree fruit or citrus fruit and sometimes also flavors of microbio, oak or tropical fruit.
The wine region of Las Violetas is located in the region of Canelones of Uruguay. Wineries and vineyards like the Domaine Bouza or the Domaine Bouza produce mainly wines red, white and pink. The most planted grape varieties in the region of Las Violetas are Tannat, Cabernet-Sauvignon and Merlot, they are then used in wines in blends or as a single variety. On the nose of Las Violetas often reveals types of flavors of oak, microbio or tree fruit and sometimes also flavors of citrus fruit, tropical fruit or non oak.
In the mouth of Las Violetas is a powerful with a nice balance between acidity and tannins. We currently count 8 estates and châteaux in the of Las Violetas, producing 80 different wines in conventional, organic and biodynamic agriculture. The wines of Las Violetas go well with generally quite well with dishes of beef, lamb or game (deer, venison).
How Bodegas Carrau wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of sautéed pork with pineapple, quick couscous or venison leg with tomato sauce.
On the nose the red wine of Bodegas Carrau. often reveals types of flavors of blueberry, leather or citrus fruit and sometimes also flavors of dried fruit, microbio or spices. In the mouth the red wine of Bodegas Carrau. is a powerful with a nice balance between acidity and tannins.
Sauvignon Gris is a grape variety that originated in France (South-West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Sauvignon Gris can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Burgundy, Jura, Beaujolais, Armagnac, Provence & Corsica, Rhone Valley, Savoie & Bugey.
How Bodegas Carrau wines pair with each other generally quite well with dishes of beef, game (deer, venison) or spicy food such as recipes of monkfish (anglerfish) à la sétoise, roast duck breast or duck fillet with dried apricots or chicken breast with curry and mushrooms.
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
How Bodegas Carrau wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of salty crumble with courgettes, goat cheese and bacon, gratin of ravioli with salmon or quiche without pastry, courgette and blue cheese.
On the nose the sparkling wine of Bodegas Carrau. often reveals types of flavors of non oak, microbio or tree fruit.
Tannat is a red grape variety from Béarn which belongs to the cotoïdes family. Present in several vineyards of France, it occupies nearly 3,000 ha. Its leaves are reddish with tan patches. Its bunches are either of normal size or larger. Its berries have a thin skin and are rounded. Its foliage has a swarthy appearance. This variety must be pruned long because it is vigorous. It likes sandy and gravelly soils. Tannat is often exposed to leafhoppers and mites. It is also somewhat susceptible to grey rot. It has 11 approved clones, including 474, 717 and 794. Once mature, this variety produces acidic, fruity, tannic, acidic and full-bodied wines. Various aromas emerge, notably tobacco, cinnamon and exotic wood. Tannat is rarely used alone. It is combined with iron-servadou to obtain a fruitier taste or with cabernet sauvignon to be more rounded.
How Bodegas Carrau wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of bernard's potée, lamb curry or pheasant in a casserole with white wine.
On the nose the sweet wine of Bodegas Carrau. often reveals types of flavors of non oak, earth or oak and sometimes also flavors of black fruit. In the mouth the sweet wine of Bodegas Carrau. is a powerful mainly marked by the residual sugar.
A term whose meaning varies according to the region (terroir or estate), but which everywhere contains the idea of identifying a wine with a specific place of production.
Planning a wine route in the of Las Violetas? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Bodegas Carrau.
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Think of Colombia, think of balmy evenings dancing to salsa, fuelled by shots of aguardiente and arepas. But there’s plenty more than the anise-based spirit and cornmeal cakes to sample in the South American country. Chefs have stepped up their game to put gastronomy on the map, with sommeliers and bartenders following suit. Not just appreciating local ingredients and distilling spirits, they also seek out wines from around the world to accompany fine-dining experiences. Their endeavours have pa ...
In recent years, more and more people have been paying attention to Uruguay’s wine scene thanks to the distinctive identity of its coastal regions, which are swept by winds from the Atlantic Ocean and the Río de la Plata. The country’s proximity to the ocean and one of the largest rivers on the planet means that the vintage effect is quite prominent here. Each harvest depends on the rainfall, sun and strength of the winds experienced that year. Today, Uruguay has around 5,966ha under vine distri ...
Some Cornas estates, like Domaine Clape, feel as ancient and unchanging as the granite hills themselves. Others, like Domaine Alain Voge, go through periods of flux. When this is due to vineyards being ripped out, bought or sold, then the whole profile of an estate can be altered. That’s not the case at Voge. Instead, it’s due to the coming and going of people and the unavoidable change that entails. I visited Lionel Fraisse, the current managing director at Domaine Alain Voge, to taste a select ...
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
