Winery AndrieuFontaine de Caylus Minervois
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Fontaine de Caylus Minervois
Pairings that work perfectly with Fontaine de Caylus Minervois
Original food and wine pairings with Fontaine de Caylus Minervois
The Fontaine de Caylus Minervois of Winery Andrieu matches generally quite well with dishes of beef, pasta or veal such as recipes of traditional hungarian goulash, pasta gratin milanese style or breaded veal cutlets.
Details and technical informations about Winery Andrieu's Fontaine de Caylus Minervois.
Discover the grape variety: Tinta Barroca
Most certainly Portuguese, more precisely in the Douro region where it is very present. It can be found in Spain, Portugal, South Africa, ... almost unknown in France, registered in the Official Catalogue of A2 list varieties.
Informations about the Winery Andrieu
The Winery Andrieu is one of of the world's greatest estates. It offers 13 wines for sale in the of Minervois to come and discover on site or to buy online.
The wine region of Minervois
Minervois is an appellation for distinctive red wines from the western Languedoc region of France. In general, they are softer than those produced in the Corbières, just to the South. The Minervois appellation also covers rosé and white wines. The predominant Grape varieties used in AOC Minervois wines are Grenache, Syrah and Mourvèdre.
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: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
