Vignerons CatalansCayrou Côtes du Roussillon Blanc
White wine
This wine generally goes well with vegetarian, poultry or lean fish.
Food and wine pairings with Cayrou Côtes du Roussillon Blanc
Pairings that work perfectly with Cayrou Côtes du Roussillon Blanc
Original food and wine pairings with Cayrou Côtes du Roussillon Blanc
The Cayrou Côtes du Roussillon Blanc of Vignerons Catalans matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta gratin carbonara style, magic cake cheese quiche or potato and bacon omelette.
Details and technical informations about Vignerons Catalans's Cayrou Côtes du Roussillon Blanc.
Discover the grape variety: Grec rouge
Most likely from the south of France, it is now an endangered variety.
Informations about the Vignerons Catalans
The Vignerons Catalans is one of wineries to follow in Côtes du Roussillon.. It offers 200 wines for sale in the of Côtes du Roussillon to come and discover on site or to buy online.
The wine region of Côtes du Roussillon
Côtes du Roussillon is an appellation contrôlée for red, white and rosé wines from the Roussillon wine region in southern France. It covers the eastern half of the administrative district of the Pyrénées-Orientales, on the eastern edge of the Pyrenees. The western half of the Pyrenees-Orientales is simply too mountainous for effective viticulture. In the Côtes du Roussillon wine-growing area is the Aspres sub-region.
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: Licking
Operation consisting in sanitizing a barrel by introducing a wick of ignited sulphur which produces a release of sulphurous gas.
