Vignerons du BrulhoisLes Anciens Prieurés Côtes Du Brulhois
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Tannat.
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Les Anciens Prieurés Côtes Du Brulhois
Pairings that work perfectly with Les Anciens Prieurés Côtes Du Brulhois
Original food and wine pairings with Les Anciens Prieurés Côtes Du Brulhois
The Les Anciens Prieurés Côtes Du Brulhois of Vignerons du Brulhois matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast beef with garlic, lamb tagine with prunes or pho soup.
Details and technical informations about Vignerons du Brulhois's Les Anciens Prieurés Côtes Du Brulhois.
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.
Last vintages of this wine
The best vintages of Les Anciens Prieurés Côtes Du Brulhois from Vignerons du Brulhois are 2010
Informations about the Vignerons du Brulhois
The Vignerons du Brulhois is one of of the world's great estates. It offers 33 wines for sale in the of South West to come and discover on site or to buy online.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
