Château DenatLouis Fabre Corbières
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Louis Fabre Corbières from the Château Denat
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Louis Fabre Corbières of Château Denat in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Louis Fabre Corbières
Pairings that work perfectly with Louis Fabre Corbières
Original food and wine pairings with Louis Fabre Corbières
The Louis Fabre Corbières of Château Denat matches generally quite well with dishes of beef, pasta or veal such as recipes of romazava (madagascar), quiche with mixed vegetables or adapted vietnamese fondue.
Details and technical informations about Château Denat's Louis Fabre Corbières.
Discover the grape variety: Ravat noir
Obtained by Jean-François Ravat, it is an interspecific cross between 8365 Seibel and pinot noir. In France, this direct-producing hybrid has been little multiplied.
Informations about the Château Denat
The Château Denat is one of of the world's greatest estates. It offers 4 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
