Château de CabriacCuvée des Templiers Corbières
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Cuvée des Templiers Corbières
Pairings that work perfectly with Cuvée des Templiers Corbières
Original food and wine pairings with Cuvée des Templiers Corbières
The Cuvée des Templiers Corbières of Château de Cabriac matches generally quite well with dishes of beef, pasta or veal such as recipes of stuffed peppers, spinach cannelloni or provencal veal tendrons.
Details and technical informations about Château de Cabriac's Cuvée des Templiers Corbières.
Discover the grape variety: Panse précoce
Table grape with long bunches and thin-skinned golden berries with juicy flesh, a sweet and fresh flavour. Very early-ripening, mainly intended for fresh consumption at the start of the season. Grown in the Mediterranean for fresh consumption, appreciated for its early maturity and attractive table appearance, marking the first summer market stalls. French white table grape, an early-ripening mutation of the Panse.
Informations about the Château de Cabriac
The Château de Cabriac is one of of the world's great estates. It offers 19 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: Lactic (acid)
Acid obtained by malolactic fermentation.
