Winery Louis CasanetCôtes Du Roussillon Villages Cuvée Classic
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Côtes Du Roussillon Villages Cuvée Classic
Pairings that work perfectly with Côtes Du Roussillon Villages Cuvée Classic
Original food and wine pairings with Côtes Du Roussillon Villages Cuvée Classic
The Côtes Du Roussillon Villages Cuvée Classic of Winery Louis Casanet matches generally quite well with dishes of beef, pasta or veal such as recipes of quick meatloaf, chinese noodles with shrimp or stuffed cutlets.
Details and technical informations about Winery Louis Casanet's Côtes Du Roussillon Villages Cuvée Classic.
Discover the grape variety: Genouillet
The wines produced a long time ago in the Berry region from this grape variety were considered to be the best in the region. Today, Genouillet is in danger of extinction, registered in the Official Catalogue of wine grape varieties, list A1. According to published genetic analyses, it is the result of a natural intraspecific cross between the white gouais and the black tressot.
Informations about the Winery Louis Casanet
The Winery Louis Casanet is one of of the world's greatest estates. It offers 4 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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
