Winery DelhaizeLes Figuiers Fitou
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Les Figuiers Fitou
Pairings that work perfectly with Les Figuiers Fitou
Original food and wine pairings with Les Figuiers Fitou
The Les Figuiers Fitou of Winery Delhaize matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tagine with prunes and almonds, pho ga (vietnamese chicken soup) or vitello tonnato.
Details and technical informations about Winery Delhaize's Les Figuiers Fitou.
Discover the grape variety: Panse de Provence
Most certainly of oriental origin, introduced in Spain then spread in France, in Italy, in North Africa... more generally on all the Mediterranean basin. It can also be found in the United States, Thailand, ... and in many other countries. It should not be confused with the early or Sicilian pansy at first maturity.
Informations about the Winery Delhaize
The Winery Delhaize is one of wineries to follow in Fitou.. It offers 311 wines for sale in the of Fitou to come and discover on site or to buy online.
The wine region of Fitou
Fitou is a red wine appellation in the heart of the Languedoc-Roussillon wine region in southern France. The wine takes its name from a small Village located a few kilometres from the Mediterranean coast. The typical Fitou wine is not dissimilar to the reds produced in the neighbouring Corbières (i. e.
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.
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.
