Winery CantalricChâteau de Douzens Corbières Rosé
Pink wine
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Food and wine pairings with Château de Douzens Corbières Rosé
Pairings that work perfectly with Château de Douzens Corbières Rosé
Original food and wine pairings with Château de Douzens Corbières Rosé
The Château de Douzens Corbières Rosé of Winery Cantalric matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of chinese noodles with vegetables and spices, goat cheese and bacon quiche or lupine seeds for kemia (the aperitif).
Details and technical informations about Winery Cantalric's Château de Douzens Corbières Rosé.
Discover the grape variety: Crovassa
Light reds with a clear ruby robe, soft tannins and an airy palate on red fruit (cherry, strawberry) and Mediterranean herbs (scrubland, thyme). Heritage profile. Preserved for its patrimonial value, subject to ampelographic studies at the Corsican CRVI, still grown on a handful of discreet parcels on the island. Rare black Corsican variety, a witness to the island's ampelographic heritage.
Informations about the Winery Cantalric
The Winery Cantalric is one of of the world's great estates. It offers 46 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
