Winery La Cachette de ParsifalLa Cachette de Parsifal Reserve Cabernet Sauvignon Shiraz
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with La Cachette de Parsifal Reserve Cabernet Sauvignon Shiraz
Pairings that work perfectly with La Cachette de Parsifal Reserve Cabernet Sauvignon Shiraz
Original food and wine pairings with La Cachette de Parsifal Reserve Cabernet Sauvignon Shiraz
The La Cachette de Parsifal Reserve Cabernet Sauvignon Shiraz of Winery La Cachette de Parsifal matches generally quite well with dishes of beef, pasta or veal such as recipes of shoulder of suckling lamb confit with herbs, salmon and spinach lasagna or tanjia.
Details and technical informations about Winery La Cachette de Parsifal's La Cachette de Parsifal Reserve Cabernet Sauvignon Shiraz.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery La Cachette de Parsifal
The Winery La Cachette de Parsifal is one of of the world's greatest estates. It offers 2 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
