Domaine de la CotelleraieLa Croisée Saint-Nicolas-de-Bourgueil
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, veal or game (deer, venison).
Taste structure of the La Croisée Saint-Nicolas-de-Bourgueil from the Domaine de la Cotelleraie
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Croisée Saint-Nicolas-de-Bourgueil of Domaine de la Cotelleraie in the region of Loire Valley is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the La Croisée Saint-Nicolas-de-Bourgueil of Domaine de la Cotelleraie in the region of Loire Valley often reveals types of flavors of smoke, black cherries or non oak and sometimes also flavors of earth, oak or spices.
Food and wine pairings with La Croisée Saint-Nicolas-de-Bourgueil
Pairings that work perfectly with La Croisée Saint-Nicolas-de-Bourgueil
Original food and wine pairings with La Croisée Saint-Nicolas-de-Bourgueil
The La Croisée Saint-Nicolas-de-Bourgueil of Domaine de la Cotelleraie matches generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of deer stew, oven roasted rabbit with mustard or imene's tunisian ojja.
Details and technical informations about Domaine de la Cotelleraie's La Croisée Saint-Nicolas-de-Bourgueil.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of La Croisée Saint-Nicolas-de-Bourgueil from Domaine de la Cotelleraie are 2016, 2014, 2018, 2015 and 2013.
Informations about the Domaine de la Cotelleraie
The Domaine de la Cotelleraie is one of of the world's greatest estates. It offers 22 wines for sale in the of Saint-Nicolas-de-Bourgueil to come and discover on site or to buy online.
The wine region of Saint-Nicolas-de-Bourgueil
The wine region of Saint-Nicolas-de-Bourgueil is located in the region of Touraine of Loire Valley of France. Wineries and vineyards like the Domaine Yannick Amirault or the Domaine Sebastien David produce mainly wines red, pink and white. The most planted grape varieties in the region of Saint-Nicolas-de-Bourgueil are Cabernet franc, Pinot noir and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Saint-Nicolas-de-Bourgueil often reveals types of flavors of cherry, stone or grass and sometimes also flavors of game, cheese or graphite.
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
