Domaine LarroudéLou K Rouge de Conté Tolosan
Red wine
This wine is a blend of 4 varietals which are the Arinarnoa, the Marselan, the Tannat and the Manseng.
This wine generally goes well with beef
Food and wine pairings with Lou K Rouge de Conté Tolosan
Pairings that work perfectly with Lou K Rouge de Conté Tolosan
Original food and wine pairings with Lou K Rouge de Conté Tolosan
The Lou K Rouge de Conté Tolosan of Domaine Larroudé matches generally quite well with dishes of beef, lamb or poultry such as recipes of thai beef skewers, pastillas with lamb and apricots or turkey escalope with cream and shallots.
Details and technical informations about Domaine Larroudé's Lou K Rouge de Conté Tolosan.
Discover the grape variety: Arinarnoa
Arinarnoa noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Arinarnoa noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Domaine Larroudé
The Domaine Larroudé is one of of the world's great estates. It offers 13 wines for sale in the of Comté Tolosan to come and discover on site or to buy online.
The wine region of Comté Tolosan
Comte Tolosan is a PGI title that covers wines produced in a large area of Southwestern France. The PGI basin encompasses 12 administrative dePartments and is home to a wide range of appellations d'origine contrôlée (AOC) such as Jurançon, Cahors and Armagnac. The IGP label provides a geographical classification for wines that are not classified for AOC level appellations due to Grape variety or winemaking style. The region is part of the Aquitaine basin - the plains that lie between the Pyrenees, the Massif Central and the Atlantic Ocean to the west.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
