Château de CordesEole Minervois
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Eole Minervois
Pairings that work perfectly with Eole Minervois
Original food and wine pairings with Eole Minervois
The Eole Minervois of Château de Cordes matches generally quite well with dishes of beef, pasta or veal such as recipes of cataplana with seafood, generous flaky quiche or homemade marengo veal.
Details and technical informations about Château de Cordes's Eole Minervois.
Discover the grape variety: Furmint
Furmint is a very old Hungarian grape variety. It arrived in France in the 1800s. The bunches of Furmint are of medium size. They are compact and cylindrical. The berries are also of medium size. They are either short elliptical or rounded. Their thick skin changes from greenish white to reddish once the fruit is mature. This grape variety is known throughout the world for being part of the composition of the Hungarian Tokaj vintage. Robust, rich in alcohol and acidity, it needs light soil and a warm, dry climate to be fertile. It must also be pruned short and its budding takes place 7 days after the Chasselas. As for its maturity, it is of the second late period. This grape variety fears grey rot and erinosis. When vinified dry, Furmint produces a very fragrant, fine and highly alcoholic white wine.
Informations about the Château de Cordes
The Château de Cordes is one of of the world's greatest estates. It offers 7 wines for sale in the of Minervois to come and discover on site or to buy online.
The wine region of Minervois
Minervois is an appellation for distinctive red wines from the western Languedoc region of France. In general, they are softer than those produced in the Corbières, just to the South. The Minervois appellation also covers rosé and white wines. The predominant Grape varieties used in AOC Minervois wines are Grenache, Syrah and Mourvèdre.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
News related to this wine
At the heart of the terroirs of Mâcon-Solutré-Pouilly
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Solutré-Pouilly, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bour ...
Chablis takes pride in its subsoil by Ivy NG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this two-and-a-half-minute clip, Yvy NG describes the unique subsoil that Chablis is so proud of. ...
The Irancy appellation seen by Nicolas Ferrari
Nicolas Ferrari, from Domaine Ferrari, explains how the Irancy Village appellation has been created over the years. He also reveal the ageing capacity of the appellation and invites us to be patient “ Our patience is always rewarded with an Irancy”. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vin ...
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
