Château Carrol de BellelBlanc Sec
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Blanc Sec
Pairings that work perfectly with Blanc Sec
Original food and wine pairings with Blanc Sec
The Blanc Sec of Château Carrol de Bellel matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of grilled bass with pastis and fennel, zarzuela mayonapo or nanie's diced ham quiche.
Details and technical informations about Château Carrol de Bellel's Blanc Sec.
Discover the grape variety: Carcajolo Nero
Light, fruity reds with a clear ruby robe, smooth tannins and an airy palate with preserved acidity. Signature aromas of red fruits (cherry, raspberry), Mediterranean herbs (thyme, rosemary) and island garrigue notes. Airy profile, best drunk young. Features in Vin de Corse AOC and IGP Île de Beauté blends, preserved for its insular heritage value. Native Corsican black grape, grown on a few hectares in Corse-du-Sud.
Informations about the Château Carrol de Bellel
The Château Carrol de Bellel is one of wineries to follow in Comté Tolosan.. It offers 10 wines for sale in the of Comté Tolosan to come and discover on site or to buy online.
The wine region of Comté Tolosan
IGP covering all of southwest France across 12 departments, a broad and accessible palette. On the Garonne right bank, supple reds dominate: signature Merlot with signature notes of plum, ripe cherry, cocoa and a herbaceous touch, round tannins. Firm Cabernet, spicy Syrah, tannic local Tannat. Left bank for whites: vivid Colombard and Gros Manseng (citrus, grapefruit, exotic fruits), aromatic Sauvignon.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
