Vignobles ArbeauPrince de Bastide Rouge
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Prince de Bastide Rouge
Pairings that work perfectly with Prince de Bastide Rouge
Original food and wine pairings with Prince de Bastide Rouge
The Prince de Bastide Rouge of Vignobles Arbeau matches generally quite well with dishes of beef, lamb or spicy food such as recipes of chicken, beef and lamb couscous (morocco), lamb parmentine with eggplant and spices or curried coral lentils.
Details and technical informations about Vignobles Arbeau's Prince de Bastide Rouge.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Vignobles Arbeau
The Vignobles Arbeau is one of of the world's great estates. It offers 99 wines for sale in the of Fronton to come and discover on site or to buy online.
The wine region of Fronton
South-West AOC north of Toulouse around its fetish grape: signature Negrette as king red (50-70%) — deep robe with signature notes of violet, peony, blackcurrant, blackberry, raspberry, liquorice, sweet spices and a peppery touch, supple tannins and elegant freshness, moreishness and persistent floral finish. Syrah, Cabernets, Cot, Gamay as backup. Fresh, aromatic rosés equally emblematic. AOC (1975), ~2,000 ha on gravelly terraces, temperate climate.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
