Winery Benoit Valérie CalvetVallon Bleu Cabernet Sauvignon
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Vallon Bleu Cabernet Sauvignon
Pairings that work perfectly with Vallon Bleu Cabernet Sauvignon
Original food and wine pairings with Vallon Bleu Cabernet Sauvignon
The Vallon Bleu Cabernet Sauvignon of Winery Benoit Valérie Calvet matches generally quite well with dishes of beef, pasta or veal such as recipes of pot-au-feu, pasta carbonara almost like the real thing or express veal stew in a pressure cooker.
Details and technical informations about Winery Benoit Valérie Calvet's Vallon Bleu Cabernet Sauvignon.
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 Winery Benoit Valérie Calvet
The Winery Benoit Valérie Calvet is one of wineries to follow in Pays d'Oc.. It offers 49 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
