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 beef strogonoff, chaouia lamb or potjevleesch (meat in a pot).
Details and technical informations about Château La Coste's Frigousse Rouge.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
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
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Bouquet
The tertiary aromas that develop during aging and characterize the wine at its peak. This term is improperly used to refer to the aromas of a wine in general.
