Winery Paul HerpeChâteau Auris Cuvée de la Baronne Corbières
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Château Auris Cuvée de la Baronne Corbières
Pairings that work perfectly with Château Auris Cuvée de la Baronne Corbières
Original food and wine pairings with Château Auris Cuvée de la Baronne Corbières
The Château Auris Cuvée de la Baronne Corbières of Winery Paul Herpe matches generally quite well with dishes of beef, pasta or veal such as recipes of beef bourguignon with cookéo, fish lasagne or osso bucco milanese.
Details and technical informations about Winery Paul Herpe's Château Auris Cuvée de la Baronne Corbières.
Discover the grape variety: Bronner
Lively, fresh dry whites with a pale golden hue, a lean palate and preserved acidity, with delicate notes of citrus, green apple, pear, white flowers, pineapple and light muscat hints. Refreshing profile. Disease-resistant interspecific variety, a locomotive of northern organic vineyards: Germany, Italy (Trentino), Belgium, Netherlands, Denmark and the UK. German hybrid created in 1975 in Freiburg by Norbert Becker.
Informations about the Winery Paul Herpe
The Winery Paul Herpe is one of wineries to follow in Corbières.. It offers 51 wines for sale in the of Corbières to come and discover on site or to buy online.
The wine region of Corbières
Largest AOC in Languedoc, 95% Mediterranean reds. Signature old-vine Carignan (up to 60%): fleshy reds with black fruit, garrigue, black olive, spice and tight tannins. Blended with round, sunny Grenache, peppery Syrah, dense Mourvèdre and supple Cinsault. A few fresh rosés and whites (Grenache Blanc, Roussanne).
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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
