Winery Croix de CelsLa Reserve Cahors
Red wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with La Reserve Cahors
Pairings that work perfectly with La Reserve Cahors
Original food and wine pairings with La Reserve Cahors
The La Reserve Cahors of Winery Croix de Cels matches generally quite well with dishes of beef, lamb or poultry such as recipes of enchiladas franchouillards, tajine of beef balls and merguez or turkey cutlets with feta and cherry tomatoes.
Details and technical informations about Winery Croix de Cels's La Reserve Cahors.
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.
Informations about the Winery Croix de Cels
The Winery Croix de Cels is one of of the world's greatest estates. It offers 1 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
