Château Fabre CordonHarmonie d’Automne Corbières
Sweet wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Harmonie d’Automne Corbières
Pairings that work perfectly with Harmonie d’Automne Corbières
Original food and wine pairings with Harmonie d’Automne Corbières
The Harmonie d’Automne Corbières of Château Fabre Cordon matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of penne with smoked salmon and crème fraiche, shrimp in coconut milk or chicken noodles.
Details and technical informations about Château Fabre Cordon's Harmonie d’Automne Corbières.
Discover the grape variety: Jurançon blanc
Crisp, neutral dry whites with a pale colour, a supple palate and high acidity, showing simple aromas of white flowers, white fruits (apple), citrus and understated neutral notes. A productive style mainly destined for Armagnac distillation. Grown in Gascony in the South-West. Not to be confused with Jurançon AOC in Béarn (Gros Manseng, Petit Manseng, Courbu). Indigenous French variety of the South-West.
Informations about the Château Fabre Cordon
The Château Fabre Cordon is one of of the world's great estates. It offers 11 wines for sale in the of Corbières to come and discover on site or to buy online.
The wine region of Corbières
Largest AOC in Languedoc, 95% Mediterranean reds. Signature old-vine Carignan (up to 60%): fleshy reds with black fruit, garrigue, black olive, spice and tight tannins. Blended with round, sunny Grenache, peppery Syrah, dense Mourvèdre and supple Cinsault. A few fresh rosés and whites (Grenache Blanc, Roussanne).
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
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.
