Château le BouisCuvée Prestige Corbières
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Cuvée Prestige Corbières
Pairings that work perfectly with Cuvée Prestige Corbières
Original food and wine pairings with Cuvée Prestige Corbières
The Cuvée Prestige Corbières of Château le Bouis matches generally quite well with dishes of beef, pasta or veal such as recipes of beef in white wine, pasta with ham and tomato or osso buco with mushrooms.
Details and technical informations about Château le Bouis's Cuvée Prestige Corbières.
Discover the grape variety: Belair
Simple, supple and fruity reds to drink young, with a clear ruby robe, soft tannins and an airy palate with moderate acidity on undemonstrative red fruit aromas. Now virtually extinct, preserved in INRAE varietal collections, it testifies to the pre-phylloxera ampelographic diversity of French vineyards and forms part of the patrimonial varieties under study. Rare French black variety, formerly grown in the South-West.
Informations about the Château le Bouis
The Château le Bouis is one of of the world's great estates. It offers 25 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
