Château AiguillouxAloha Tradition Corbières
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Aloha Tradition Corbières
Pairings that work perfectly with Aloha Tradition Corbières
Original food and wine pairings with Aloha Tradition Corbières
The Aloha Tradition Corbières of Château Aiguilloux matches generally quite well with dishes of beef, pasta or veal such as recipes of shepherd's pie (quebec!), pastasciutta (corsica) or veal tagine with prunes.
Details and technical informations about Château Aiguilloux's Aloha Tradition Corbières.
Discover the grape variety: Smederevka
Fresh, lively whites to drink young with a pale golden robe, an airy palate with preserved acidity, and signature aromas of citrus (lemon, grapefruit), white flowers and fresh herbal notes. Productive. A pillar of dry whites in the Balkans (Serbia, North Macedonia, Bulgaria), grown mainly in the Danube valley (Smederevo), this grape defines the Danubian wine identity. An indigenous Serbian and Macedonian white grape, widely grown in the former Yugoslavia.
Informations about the Château Aiguilloux
The Château Aiguilloux is one of of the world's great estates. It offers 16 wines for sale in the of Corbières to come and discover on site or to buy online.
The wine region of Corbières
Largest AOC in Languedoc, 95% Mediterranean reds. Signature old-vine Carignan (up to 60%): fleshy reds with black fruit, garrigue, black olive, spice and tight tannins. Blended with round, sunny Grenache, peppery Syrah, dense Mourvèdre and supple Cinsault. A few fresh rosés and whites (Grenache Blanc, Roussanne).
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
