Chateau Labastide OrliacCôtes du Brulhois
Red wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with Côtes du Brulhois
Pairings that work perfectly with Côtes du Brulhois
Original food and wine pairings with Côtes du Brulhois
The Côtes du Brulhois of Chateau Labastide Orliac matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of express veal stew in a pressure cooker, chicken with green olives or savoyard tarts.
Details and technical informations about Chateau Labastide Orliac's Côtes du Brulhois.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
Last vintages of this wine
The best vintages of Côtes du Brulhois from Chateau Labastide Orliac are 2010
Informations about the Chateau Labastide Orliac
The Chateau Labastide Orliac is one of of the world's greatest estates. It offers 6 wines for sale in the of South West to come and discover on site or to buy online.
The wine region of South West
The South-West is a large territorial area of France, comprising the administrative regions of Aquitaine, Limousin and Midi-Pyrénées. However, as far as the French wine area is concerned, the South-West region is a little less clear-cut, as it excludes Bordeaux - a wine region so productive that it is de facto an area in its own right. The wines of the South West have a Long and eventful history. The local rivers play a key role, as they were the main trade routes to bring wines from traditional regions such as Cahors, Bergerac, Buzet and Gaillac to their markets.
The word of the wine: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
