Winery Alma CersiusComte de Chazotte Cabernet Sauvignon
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Comte de Chazotte Cabernet Sauvignon
Pairings that work perfectly with Comte de Chazotte Cabernet Sauvignon
Original food and wine pairings with Comte de Chazotte Cabernet Sauvignon
The Comte de Chazotte Cabernet Sauvignon of Winery Alma Cersius matches generally quite well with dishes of beef, pasta or veal such as recipes of braised beef with carrots, pasta with tuna and tomato sauce or andouillette de troyes with chaource sauce.
Details and technical informations about Winery Alma Cersius's Comte de Chazotte Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Alma Cersius
The Winery Alma Cersius is one of of the world's great estates. It offers 147 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
