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 beef kidney, spaghetti with garlic or duck breast with orange sauce.
Details and technical informations about Winery Louis Casanet's Côtes Du Roussillon Villages Cuvée Classic.
Discover the grape variety: Rougeon
Colourful, fruity reds with an intense ruby colour, soft tannins and a supple palate, showing simple aromas of red fruits (cherry, raspberry), plum, soft spices and floral notes. An approachable style to drink young. Grown mainly in the United States (Pennsylvania, Missouri) and Canada (Ontario) for cold continental climate vineyards. French black hybrid created by Albert Seibel (Seibel 5898), resistant to fungal diseases.
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
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
