Vignoble MillaireLoupiot
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Loupiot from the Vignoble Millaire
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Loupiot of Vignoble Millaire in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Loupiot
Pairings that work perfectly with Loupiot
Original food and wine pairings with Loupiot
The Loupiot of Vignoble Millaire matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of spanish stew (cocido), tripe in the style of caen or rabbit leg in foil on the barbecue.
Details and technical informations about Vignoble Millaire's Loupiot.
Discover the grape variety: Fuëlla nera
Fuella nera noir is a grape variety that originated in France (Provence). It produces a variety of grape especially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The Fuella nera noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Vignoble Millaire
The Vignoble Millaire is one of of the world's great estates. It offers 18 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
