Winery Cellier Charles CrosArpège Corbières
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Arpège Corbières
Pairings that work perfectly with Arpège Corbières
Original food and wine pairings with Arpège Corbières
The Arpège Corbières of Winery Cellier Charles Cros matches generally quite well with dishes of beef, pasta or veal such as recipes of venison leg in casserole, pasta with tuna and laughing cow or pork chops with veal stock sauce.
Details and technical informations about Winery Cellier Charles Cros's Arpège Corbières.
Discover the grape variety: Greco
Structured, aromatic dry whites with a pale golden robe, an ample palate and preserved acidity, with signature aromas of yellow fruits (pear, peach, apricot), white flowers (acacia), almond, volcanic mineral notes and a typical bitter finish. Fine ageing potential. Absolute star of Greco di Tufo DOCG, one of Italy's great southern whites. Italian variety of Greek origin (hence its name), grown in Campania and southern Italy.
Informations about the Winery Cellier Charles Cros
The Winery Cellier Charles Cros is one of of the world's great estates. It offers 23 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: Fees
This wine is characterized by a pleasant nervousness and an overall sensation of freshness on the palate, reinforced by minerality, a note of bitterness, a hint of CO2, and of course an appropriate serving temperature.
