Château La CosteFrigousse Rouge
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Frigousse Rouge from the Château La Coste
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Frigousse Rouge of Château La Coste in the region of Tuscany is a .
Food and wine pairings with Frigousse Rouge
Pairings that work perfectly with Frigousse Rouge
Original food and wine pairings with Frigousse Rouge
The Frigousse Rouge of Château La Coste matches generally quite well with dishes of beef, lamb or veal such as recipes of chili con carne, moroccan tagine with lamb and cardoons or roast veal with black olives.
Details and technical informations about Château La Coste's Frigousse Rouge.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Frigousse Rouge from Château La Coste are 2016
Informations about the Château La Coste
The Château La Coste is one of of the world's great estates. It offers 31 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
