Winery Brumes de LoireCabernet Franc - Grolleau
Pink wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Grolleau.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Cabernet Franc - Grolleau
Pairings that work perfectly with Cabernet Franc - Grolleau
Original food and wine pairings with Cabernet Franc - Grolleau
The Cabernet Franc - Grolleau of Winery Brumes de Loire matches generally quite well with dishes of lamb, rich fish (salmon, tuna etc) or poultry such as recipes of tajine of merguez and potatoes, salmon in foil in the microwave or chicken tagine with lemon confit (marrakech style).
Details and technical informations about Winery Brumes de Loire's Cabernet Franc - Grolleau.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet-Sauvignon which means that it is also well planted further north, as far as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Informations about the Winery Brumes de Loire
The Winery Brumes de Loire is one of of the world's greatest estates. It offers 5 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
