Winery FortantCuvée de l'an 2000
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Cuvée de l'an 2000
Pairings that work perfectly with Cuvée de l'an 2000
Original food and wine pairings with Cuvée de l'an 2000
The Cuvée de l'an 2000 of Winery Fortant matches generally quite well with dishes of beef, pasta or veal such as recipes of celine's version of moussaka (5th meeting), pasta gratin or duck breast with red fruits.
Details and technical informations about Winery Fortant's Cuvée de l'an 2000.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Fortant
The Winery Fortant is one of of the world's great estates. It offers 105 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: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
