Château La Mothe du BarryLa Cuve à mon Loup
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 La Cuve à mon Loup from the Château La Mothe du Barry
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Cuve à mon Loup of Château La Mothe du Barry in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with La Cuve à mon Loup
Pairings that work perfectly with La Cuve à mon Loup
Original food and wine pairings with La Cuve à mon Loup
The La Cuve à mon Loup of Château La Mothe du Barry matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef mironton, veal escalope with lemon sauce or duckling with bigarrade.
Details and technical informations about Château La Mothe du Barry's La Cuve à mon Loup.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of La Cuve à mon Loup from Château La Mothe du Barry are 2015, 2014
Informations about the Château La Mothe du Barry
The Château La Mothe du Barry is one of of the world's great estates. It offers 19 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
