
Cave de FrontonCôtes du Frontonnais
This wine generally goes well with pork, poultry or veal.

Food and wine pairings with Côtes du Frontonnais
Pairings that work perfectly with Côtes du Frontonnais
Original food and wine pairings with Côtes du Frontonnais
The Côtes du Frontonnais of Cave de Fronton matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal liver in vinegar, braised (green) cabbage or saddle of venison with fresh cream.
Details and technical informations about Cave de Fronton's Côtes du Frontonnais.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Cave de Fronton
The Cave de Fronton is one of of the world's greatest estates. It offers 16 wines for sale in the of Fronton to come and discover on site or to buy online.
The wine region of Fronton
South-West AOC north of Toulouse around its fetish grape: signature Negrette as king red (50-70%) — deep robe with signature notes of violet, peony, blackcurrant, blackberry, raspberry, liquorice, sweet spices and a peppery touch, supple tannins and elegant freshness, moreishness and persistent floral finish. Syrah, Cabernets, Cot, Gamay as backup. Fresh, aromatic rosés equally emblematic. AOC (1975), ~2,000 ha on gravelly terraces, temperate climate.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.














