Winery VinosinoPrince kepson Corbières
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Prince kepson Corbières
Pairings that work perfectly with Prince kepson Corbières
Original food and wine pairings with Prince kepson Corbières
The Prince kepson Corbières of Winery Vinosino matches generally quite well with dishes of beef, pasta or veal such as recipes of harira de mamie (moroccan soup), rigatoni with courgettes and tomatoes or guinea fowl with olives.
Details and technical informations about Winery Vinosino's Prince kepson Corbières.
Discover the grape variety: Lignan blanc
Simple, fresh dry whites with a pale golden robe, a supple palate with moderate acidity, and undemonstrative aromas of citrus and white flowers. A discreet rustic profile. Almost absent from commercial cultivation, preserved in INRAE variety collections, it testifies to the pre-phylloxera ampelographic diversity of the French vineyard. A rare French white heritage grape.
Informations about the Winery Vinosino
The Winery Vinosino is one of of the world's great estates. It offers 55 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
