Winery BranceillesFerrand Rouge
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Merlot.
This wine generally goes well with pork, poultry or beef.
The Ferrand Rouge of the Winery Branceilles is in the top 20 of wines of Vins de la Correze.
Food and wine pairings with Ferrand Rouge
Pairings that work perfectly with Ferrand Rouge
Original food and wine pairings with Ferrand Rouge
The Ferrand Rouge of Winery Branceilles matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of beef tongue in hot pickle sauce, sauerkraut (with tips so to do!!!) or venison stew.
Details and technical informations about Winery Branceilles's Ferrand Rouge.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Ferrand Rouge from Winery Branceilles are 2018, 0
Informations about the Winery Branceilles
The Winery Branceilles is one of of the world's greatest estates. It offers 13 wines for sale in the of Vins de la Correze to come and discover on site or to buy online.
The wine region of Vins de la Correze
AOC of the Southwest (2017) linked to IGP Pays de Brive, Corrèze wine renaissance around Branceilles (Dordogne valley, Limousin-Quercy-Périgord confluence). Cabernet Franc is the signature red (~50%) with raspberry, blackcurrant, pepper and herbaceous notes, fine tannins. Supple Merlot (~25%) and light fruity Gamay (~25%) complement. Lively rosés.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
