Winery Causse NoirCaïus
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
The Caïus of the Winery Causse Noir is in the top 40 of wines of Faugères.
Taste structure of the Caïus from the Winery Causse Noir
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Caïus of Winery Causse Noir in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Caïus
Pairings that work perfectly with Caïus
Original food and wine pairings with Caïus
The Caïus of Winery Causse Noir matches generally quite well with dishes of beef, pasta or veal such as recipes of empanadas de carne (argentina), pad thai or veal escalope with lemon sauce.
Details and technical informations about Winery Causse Noir's Caïus.
Discover the grape variety: Piquepoul
Piquepoul noir is a grape variety that originated in France (Languedoc). 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 medium-sized bunches and medium-sized grapes. Piquepoul noir can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône valley, Languedoc & Roussillon, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Caïus from Winery Causse Noir are 2014, 2013, 2015, 2012 and 2011.
Informations about the Winery Causse Noir
The Winery Causse Noir is one of of the world's greatest estates. It offers 3 wines for sale in the of Faugères to come and discover on site or to buy online.
The wine region of Faugères
Faugeres is an appellation in the Languedoc-Roussillon region of southern France. Although it also covers white and rosé wines, the appellation is best known for its Rich, ripe red wines made from the classic Rhone varieties of Syrah, Grenache and Mourvèdre, as well as the more MediterraneanCinsaut and Lladoner Pelut. The appellation covers the southern slopes of a series of hills only a few kilometres from the Mediterranean coast. The town of Faugeres forms the centre of the area, which extends 10 km from east to west.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
