Clos du Père ClémentCuvée du Père Clément Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cuvée du Père Clément Cabernet Sauvignon
Pairings that work perfectly with Cuvée du Père Clément Cabernet Sauvignon
Original food and wine pairings with Cuvée du Père Clément Cabernet Sauvignon
The Cuvée du Père Clément Cabernet Sauvignon of Clos du Père Clément matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef stew provencal style, lamb mouse with figs and grapes or pad thai.
Details and technical informations about Clos du Père Clément's Cuvée du Père Clément Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Clos du Père Clément
The Clos du Père Clément is one of of the world's greatest estates. It offers 15 wines for sale in the of Méditerranée to come and discover on site or to buy online.
The wine region of Méditerranée
Vast IGP of south-east France (Provence, Vaucluse, Var, Corsica, Ardèche), 75% rosés. Fresh, fruity rosés with signature notes of strawberry, raspberry, citrus, white flowers and a Mediterranean touch, taut and thirst-quenching on the palate — the quintessential sunny aperitif. Supple reds blending Grenache, Syrah, Cabernet and Merlot (red fruits, garrigue, spice), full whites of Viognier (apricot, flowers) and Chardonnay. Generous everyday wines, expression of the south.
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.
