Château Fabre CordonSous-Marin Casabianca Corbières
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Sous-Marin Casabianca Corbières
Pairings that work perfectly with Sous-Marin Casabianca Corbières
Original food and wine pairings with Sous-Marin Casabianca Corbières
The Sous-Marin Casabianca Corbières of Château Fabre Cordon matches generally quite well with dishes of beef, pasta or veal such as recipes of pot roast, smoked salmon pasta gratin or veal paupiettes with mushrooms.
Details and technical informations about Château Fabre Cordon's Sous-Marin Casabianca Corbières.
Discover the grape variety: Bia blanc
Simple, fresh dry whites with a pale golden robe, supple palate with moderate acidity, showing understated citrus and white flower aromas. Discreet rustic profile. Preserved in a few ampelographic collections for its heritage value, it belongs to the ancient varieties whose commercial spread has nearly vanished, studied for their genetic interest. Rare white variety, little documented, grown in confidential quantities.
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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
