Organic estate since 2005 AOP Fronton

Free delivery from 12 bottles in France

Website & orders 06 50 93 88 25 Estate 05 63 30 13 13

Website & orders06 50 93 88 25 Estate05 63 30 13 13
Château Saint Louis, AOP Fronton, IGP Comté Tolosan. Independent winegrower, organic farming.

The estate’s advice

Which wine to serve with your dish?

Choose what you are serving and see which of our wines the estate recommends. Every pairing comes from the descriptions of our organic Fronton wines, and only wines available today are shown.

Aperitif

Charcuterie, ham, tapas, tapenade, guacamole

Charcuterie and cheese

Cheese board, charcuterie plate

The other way round

You have the bottle: what should you cook?

Vin Rouge BIO - LA TOUR 3
Vin Rouge BIO - Tradition Rouge 2020 5
Vin Rosé BIO 2
  • Aperitif : As an aperitif, with tapas, tapenade or guacamole.
  • Summer food : With a mixed salad or tapas.
Prêt en Bulles Millésime 2020 - Vin Pétillant d'Exception 3
Vin Rouge BIO - L'EXTREME 2016 BIO 4
Vin Rouge BIO - L'Esprit Gaulois 2022 2
Vin Rouge Bio - Esprit 2018 2
Vin Rouge Bio Naturellement Négrette 2022 - Certifié BIO et Élaboré Naturellement 1
Vin Rouge 100% Naturel - Libéré du Soufre 2022 1
Chardonnay BIO 2025 - Vin Blanc Sec 2
  • Lamb : With lamb crépinettes and Crottin de Chavignol.
  • Fish : With monkfish skewers and smoked bacon.

A dish that isn’t on the list?

Write to us and we will tell you which of our wines to serve.

Write to us Discover Négrette

The principles of a good pairing

Match intensity first: a delicate dish calls for a light wine, a rich dish for a more structured one. Then look at the sauce and the cooking method rather than the main ingredient: a roast chicken and a chicken in cream sauce do not call for the same wine.

Regional pairings often work: Fronton wines naturally go with South-West cooking, from cassoulet to duck confit and Toulouse sausage.

Négrette at the table

Fruity, low in tannins, with aromas of violet and red fruit, Négrette goes with grilled red meats, game, charcuterie and blue cheeses; in summer, with grilled food, tapas and mixed salads.

Whites, rosés and sparkling

As a general rule, sparkling wine and dry whites open the meal: aperitif, fish, goat’s cheeses. Rosé, fresh and fruity, goes with summer cooking and grilled food. For each of our wines, the sheet specifies the dishes the estate recommends.

Your questions

Frequently asked questions

Which wine to serve with cassoulet?

A fruity, fairly structured red from the South-West, such as a Fronton wine. In the “South-West cooking” family, the tool shows the cuvées the estate recommends with cassoulet, duck confit or Toulouse sausage.

Which wine with raclette or fondue?

A lively, fruity wine that lightens the melted cheese. A light red or a dry white both work; the tool shows which of our wines has raclette and fondue recommended on its sheet.

Which wine with game?

A structured red, able to stand up to strongly flavoured meat. Several of our reds are recommended on their sheets with game and rich dishes.

Are the suggested pairings made up?

No. Each recommendation reproduces the “Food and wine pairing” section of the wine’s sheet, without extending it, and only available wines are shown.

The Wine Workshop

Further reading

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