Château Moulin Pey-LabrieOn ne Fait Pas Tourner le Moulin avec de l’eau
Red wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with On ne Fait Pas Tourner le Moulin avec de l’eau
Pairings that work perfectly with On ne Fait Pas Tourner le Moulin avec de l’eau
Original food and wine pairings with On ne Fait Pas Tourner le Moulin avec de l’eau
The On ne Fait Pas Tourner le Moulin avec de l’eau of Château Moulin Pey-Labrie matches generally quite well with dishes of beef or game (deer, venison) such as recipes of beef mironton or potjevleesch.
Details and technical informations about Château Moulin Pey-Labrie's On ne Fait Pas Tourner le Moulin avec de l’eau.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of On ne Fait Pas Tourner le Moulin avec de l’eau from Château Moulin Pey-Labrie are 2012
Informations about the Château Moulin Pey-Labrie
The Château Moulin Pey-Labrie is one of of the world's greatest estates. It offers 9 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Sorting
Action which consists in removing the bad grains, not ripe or affected by the rot. We often use vibrating sorting tables which, by shaking, make the impurities fall to the ground. In the case of sweet wines, we speak of harvesting by successive selections, in several passages, to select the very ripe grapes each time.
