Cave de PaziolsCôtes du Tauch Fitou
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Côtes du Tauch Fitou
Pairings that work perfectly with Côtes du Tauch Fitou
Original food and wine pairings with Côtes du Tauch Fitou
The Côtes du Tauch Fitou of Cave de Paziols matches generally quite well with dishes of beef, pasta or veal such as recipes of spaghetti squash bolognese style, macaroni and cheese gratin or veal paupiettes with onions and tomatoes.
Details and technical informations about Cave de Paziols's Côtes du Tauch Fitou.
Discover the grape variety: Helios
An interspecific cross between Merzling and FR 986-60 (S.V. 12.481 x Müller-Thurgau) obtained in 1973 by Professor Zimmermann and selected by Norbert Becker at the Institute of Viticulture in Freiburg (Germany). Almost unknown in France, it can be found in Germany, Belgium, Luxembourg, etc.
Informations about the Cave de Paziols
The Cave de Paziols is one of of the world's greatest estates. It offers 10 wines for sale in the of Fitou to come and discover on site or to buy online.
The wine region of Fitou
Fitou is a red wine appellation in the heart of the Languedoc-Roussillon wine region in southern France. The wine takes its name from a small Village located a few kilometres from the Mediterranean coast. The typical Fitou wine is not dissimilar to the reds produced in the neighbouring Corbières (i. e.
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: Assemblage (Champagne)
In Champagne, it is the art of blending still wines from different grape varieties (pinot meunier, pinot noir, chardonnay), from different terroirs (villages, areas) and often from different years. The incorporation of older wines, called reserve wines, allows for greater aromatic complexity.
