Domaine du LauzieLa Réserve Fitou
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.
The La Réserve Fitou of the Domaine du Lauzie is in the top 10 of wines of Fitou.
Taste structure of the La Réserve Fitou from the Domaine du Lauzie
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Réserve Fitou of Domaine du Lauzie in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with La Réserve Fitou
Pairings that work perfectly with La Réserve Fitou
Original food and wine pairings with La Réserve Fitou
The La Réserve Fitou of Domaine du Lauzie matches generally quite well with dishes of beef, pasta or veal such as recipes of adapted vietnamese fondue, pasta with lemon and comté cheese or veal tagine with preserved lemons and saffron.
Details and technical informations about Domaine du Lauzie's La Réserve Fitou.
Discover the grape variety: Areny Tcherny
Most certainly Armenian.
Last vintages of this wine
The best vintages of La Réserve Fitou from Domaine du Lauzie are 2016, 2012, 2017, 2014
Informations about the Domaine du Lauzie
The Domaine du Lauzie is one of of the world's greatest estates. It offers 2 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.
News related to this wine
The Rully appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Rully appellation. Here the vineyard is planted on different hills which have very different gelogicial characteristics. It partly explains the great diversity in the expression of the Rully wines. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (February 20 ...
An overview of Mâcon plus a geographical denomination appellation
The Bourgogne Wine Board (BIVB) invites you to a survey of this vineyard where the 27 geographical denominations of the Mâcon appellation are produced. A unique journey to discover this region where the Romanesque churches punctuate the landscape and are the witnesses of the link between the vines and Christiannity. Cluny is the gatekeeper. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vin ...
An overview of Irancy appellation
The Bourgogne Wine Board (BIVB) invites you to a survey of the magnificient vineyard of Irancy. Forgotten for too long, this appellation in back on the front of the scene. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #VinsBourgogne #Iranc ...
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
