Winery Côme IsambertGrolleau - Cabernet Franc
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Grolleau.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Grolleau - Cabernet Franc
Pairings that work perfectly with Grolleau - Cabernet Franc
Original food and wine pairings with Grolleau - Cabernet Franc
The Grolleau - Cabernet Franc of Winery Côme Isambert matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of cicadas at the chib, english breakfast or alsatian wine pie.
Details and technical informations about Winery Côme Isambert's Grolleau - Cabernet Franc.
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.
Last vintages of this wine
The best vintages of Grolleau - Cabernet Franc from Winery Côme Isambert are 2015, 2014, 2013
Informations about the Winery Côme Isambert
The Winery Côme Isambert is one of of the world's greatest estates. It offers 12 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: 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.
