Winery Frederic CorpelHaute Corbieres Stade Toulousain
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Haute Corbieres Stade Toulousain
Pairings that work perfectly with Haute Corbieres Stade Toulousain
Original food and wine pairings with Haute Corbieres Stade Toulousain
The Haute Corbieres Stade Toulousain of Winery Frederic Corpel matches generally quite well with dishes of beef, pasta or veal such as recipes of beef stew, baked lasagna or stuffed veal breast.
Details and technical informations about Winery Frederic Corpel's Haute Corbieres Stade Toulousain.
Discover the grape variety: Précoce de Malingre
Precoce de Malingre white is a grape variety that originated in France (Ile de France). 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 grapes of small to medium size. The Precoce de Malingre white can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Frederic Corpel
The Winery Frederic Corpel is one of of the world's greatest estates. It offers 6 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
