Château AiguillouxAventure Corbières
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Aventure Corbières of Château Aiguilloux in the region of Languedoc-Roussillon often reveals types of flavors of leather, earth or oak and sometimes also flavors of black fruit.
Food and wine pairings with Aventure Corbières
Pairings that work perfectly with Aventure Corbières
Original food and wine pairings with Aventure Corbières
The Aventure Corbières of Château Aiguilloux matches generally quite well with dishes of beef, lamb or spicy food such as recipes of baked lasagna, leg of lamb with crust or chicken massala.
Details and technical informations about Château Aiguilloux's Aventure Corbières.
Discover the grape variety: Guillemot
Most certainly from Béarn. It should not be confused with the blancard - or palougue - because they both have the same synonym coer de baco. The Guillemot is practically no longer present in the vineyard and is therefore on the verge of extinction. According to published genetic analyses, it is the result of a natural cross between the Manseng Noir and the Verjuice. For more information on other relatives, click here !
Last vintages of this wine
The best vintages of Aventure Corbières from Château Aiguilloux are 2016, 2015, 2011, 2014 and 2010.
Informations about the Château Aiguilloux
The Château Aiguilloux is one of of the world's greatest estates. It offers 16 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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
