
Cave de SaumurBeauregard Bourgueil
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Beauregard Bourgueil
Pairings that work perfectly with Beauregard Bourgueil
Original food and wine pairings with Beauregard Bourgueil
The Beauregard Bourgueil of Cave de Saumur matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of monkfish with vegetable tagliatelle, basque piperade or wild rabbit with cider.
Details and technical informations about Cave de Saumur's Beauregard Bourgueil.
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.
Informations about the Cave de Saumur
The Cave de Saumur is one of of the world's great estates. It offers 68 wines for sale in the of Bourgueil to come and discover on site or to buy online.
The wine region of Bourgueil
Dominant Cabernet Franc on the Loire north bank in Touraine: reds with a dual profile depending on terroir. Gravelly wines near the river are supple and fruity (morello cherry, strawberry, raspberry, blueberry), age 2-5 years, accessible young. Tuffeau slope wines are more structured and tannic with leather, cocoa, roasted and spice notes, long ageing. Purple robe, finesse and well-integrated acidity, signature Loire Cabernet Franc elegance, neighbour to Chinon.
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: Carbonic maceration
Fermentation of whole grapes in a carbon dioxide-saturated atmosphere. This type of fermentation produces very aromatic and flattering wines.














