Winery Le Petit ArbousierComté Tolosan
Red wine
This wine generally goes well with beef and game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Comté Tolosan of Winery Le Petit Arbousier in the region of Comté Tolosan often reveals types of flavors of oak, black fruit.
Food and wine pairings with Comté Tolosan
Pairings that work perfectly with Comté Tolosan
Original food and wine pairings with Comté Tolosan
The Comté Tolosan of Winery Le Petit Arbousier matches generally quite well with dishes of beef or game (deer, venison) such as recipes of beef tongue with pickle sauce or potjevlesch (northern france).
Details and technical informations about Winery Le Petit Arbousier's Comté Tolosan.
Discover the grape variety: Merlot
Merlot 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 to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Comté Tolosan from Winery Le Petit Arbousier are 2015, 2011
Informations about the Winery Le Petit Arbousier
The Winery Le Petit Arbousier is one of of the world's greatest estates. It offers 4 wines for sale in the of Comté Tolosan to come and discover on site or to buy online.
The wine region of Comté Tolosan
Comte Tolosan is a PGI title that covers wines produced in a large area of Southwestern France. The PGI basin encompasses 12 administrative dePartments and is home to a wide range of appellations d'origine contrôlée (AOC) such as Jurançon, Cahors and Armagnac. The IGP label provides a geographical classification for wines that are not classified for AOC level appellations due to Grape variety or winemaking style. The region is part of the Aquitaine basin - the plains that lie between the Pyrenees, the Massif Central and the Atlantic Ocean to the west.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
