Château Prat de CestCuvée Prestige Corbières
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Cuvée Prestige Corbières
Pairings that work perfectly with Cuvée Prestige Corbières
Original food and wine pairings with Cuvée Prestige Corbières
The Cuvée Prestige Corbières of Château Prat de Cest matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with dark beer, pipe rigate bolognese sauce or pork tenderloin with onions.
Details and technical informations about Château Prat de Cest's Cuvée Prestige Corbières.
Discover the grape variety: Muresconu
Structured, fruity reds with a deep ruby colour, firm tannins and a full palate with preserved acidity, showing signature aromas of black fruits (blackberry, blackcurrant) and Mediterranean spices (garrigue, myrtle). Very rare, preserved for its heritage value, this Sardinian autochthonous variety participates in confidential artisan island blends.
Informations about the Château Prat de Cest
The Château Prat de Cest is one of wineries to follow in Corbières.. It offers 7 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: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
