Winery Antoine SimoneauDomaine de la Rablais Cabernet Franc
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Domaine de la Rablais Cabernet Franc
Pairings that work perfectly with Domaine de la Rablais Cabernet Franc
Original food and wine pairings with Domaine de la Rablais Cabernet Franc
The Domaine de la Rablais Cabernet Franc of Winery Antoine Simoneau matches generally quite well with dishes of beef, lamb or spicy food such as recipes of traditional hungarian goulash, lamb collar with mustard or sheep's feet with mountain honey.
Details and technical informations about Winery Antoine Simoneau's Domaine de la Rablais Cabernet Franc.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Antoine Simoneau
The Winery Antoine Simoneau is one of of the world's greatest estates. It offers 22 wines for sale in the of Val de Loire to come and discover on site or to buy online.
The wine region of Val de Loire
Val de Loire is a regional PGI title, covering wines produced in an area that roughly corresponds to the Val de Loire wine region in northern France. The PGI catchment area covers 14 departments and is one of the largest in France in terms of area. The Terroir is extremely varied throughout the Loire Valley region. Wines produced under the PGI title have as much style as the AOC appellations of the Loire.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
