Château du Grand CaumontCuvée Spéciale Corbières
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Cuvée Spéciale Corbières from the Château du Grand Caumont
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Spéciale Corbières of Château du Grand Caumont in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Cuvée Spéciale Corbières of Château du Grand Caumont in the region of Languedoc-Roussillon often reveals types of flavors of pepper, non oak or earth and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Cuvée Spéciale Corbières
Pairings that work perfectly with Cuvée Spéciale Corbières
Original food and wine pairings with Cuvée Spéciale Corbières
The Cuvée Spéciale Corbières of Château du Grand Caumont matches generally quite well with dishes of beef, pasta or veal such as recipes of tunisian molokheya, very simple spaghetti carbonara or wiener schnitzel or viennese schnitzel.
Details and technical informations about Château du Grand Caumont's Cuvée Spéciale Corbières.
Discover the grape variety: Camaralet de Lasseube
The camaralet of Lasseube has its origins in the Pyrenees, in Bearn. It can be called gentil aromatique, petit camarau or moustardet. Its bunches are of medium size but its berries are small. The berries turn golden yellow when they reach maturity. This grape variety has two approved clones since 1998: 1023 and 1024. It occupies a little less than one hectare in France and is often vinified with other grape varieties such as lauzet and gros manseng. Camaralet de Lasseube is matured about twenty days after Chasselas. Its more or less compact and winged bunches are not affected by grey rot until after maturity. Its female flowers often expose this grape variety to significant risks of coulure, which makes it possible to obtain an alcoholic wine that is full-bodied but fine. Depending on the type, the aromas of the camaralet de Lasseube may recall fennel, pepper or cinnamon.
Last vintages of this wine
The best vintages of Cuvée Spéciale Corbières from Château du Grand Caumont are 2018, 2015, 2012, 2017 and 2014.
Informations about the Château du Grand Caumont
The Château du Grand Caumont is one of of the world's greatest estates. It offers 23 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
