Domaine de RoudèneFlorine Fitou
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Florine Fitou
Pairings that work perfectly with Florine Fitou
Original food and wine pairings with Florine Fitou
The Florine Fitou of Domaine de Roudène matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef in a foie gras and chanterelle crust, pasta stuffed with meat or veal chop normandy style.
Details and technical informations about Domaine de Roudène's Florine Fitou.
Discover the grape variety: Troyen
An old grape variety from the Aube and Yonne departments, it was also found in the Meuse, Vosges and Moselle. It is the result of a natural intraspecific crossing between pinot noir and gouais blanc. Today, the Troyen is practically no longer multiplied.
Informations about the Domaine de Roudène
The Domaine de Roudène is one of of the world's greatest estates. It offers 9 wines for sale in the of Fitou to come and discover on site or to buy online.
The wine region of Fitou
Fitou is a red wine appellation in the heart of the Languedoc-Roussillon wine region in southern France. The wine takes its name from a small Village located a few kilometres from the Mediterranean coast. The typical Fitou wine is not dissimilar to the reds produced in the neighbouring Corbières (i. e.
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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
