Winery Celliers du ColombierChâteau Montrabech Corbières
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Château Montrabech Corbières
Pairings that work perfectly with Château Montrabech Corbières
Original food and wine pairings with Château Montrabech Corbières
The Château Montrabech Corbières of Winery Celliers du Colombier matches generally quite well with dishes of beef, pasta or veal such as recipes of beef marengo "my mom" style, pasta with crispy parma ham or gizzards in sauce.
Details and technical informations about Winery Celliers du Colombier's Château Montrabech Corbières.
Discover the grape variety: Areny Tcherny
Most certainly Armenian.
Informations about the Winery Celliers du Colombier
The Winery Celliers du Colombier is one of of the world's greatest estates. It offers 27 wines for sale in the of Corbières to come and discover on site or to buy online.
The wine region of Corbières
Corbières is an important appellation in the Languedoc-roussillon">Languedoc-Roussillon region of southern France. It is one of the best known and most productive appellations in the Languedoc. The Corbières vineyards produce large quantities of red and rosé wines, as well as a growing number of white wines. The reds are the strongest Part of the appellation; they are reputedly Rich and herbal, made from Grenache, Syrah, Mourvèdre, Lledoner Pelut and Carignan.
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: Ovoids (tanks)
Egg-shaped vats used for wine making and maturing that favour the natural suspension of the lees thanks to the vortex movements, which give the wine more fat and fruity aromas.
