Winery Cau EdenPerfide Albion
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Perfide Albion
Pairings that work perfectly with Perfide Albion
Original food and wine pairings with Perfide Albion
The Perfide Albion of Winery Cau Eden matches generally quite well with dishes of beef, lamb or spicy food such as recipes of picadillo, irish stew or pho soup.
Details and technical informations about Winery Cau Eden's Perfide Albion.
Discover the grape variety: Merlot khantus
An interspecific cross between Merlot noir and Kozma 20-3 (also the same parents of Merlot khorus) obtained in 2002 by Simone Diego Castellarin and Guido Cipriani at the Institute of Applied Genomics in Udine, Italy. Merlot khantus is particularly resistant to mildew and tolerant to powdery mildew. Known in Italy ... almost unknown in France and not registered in the Official Catalogue of wine grape varieties.
Last vintages of this wine
The best vintages of Perfide Albion from Winery Cau Eden are 0
Informations about the Winery Cau Eden
The Winery Cau Eden is one of of the world's greatest estates. It offers 15 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
