Domaine des TourellesCuvée Pierre Brun Rouge
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Cuvée Pierre Brun Rouge of Domaine des Tourelles in the region of Bekaa Valley often reveals types of flavors of spices, red fruit or black fruit.
Food and wine pairings with Cuvée Pierre Brun Rouge
Pairings that work perfectly with Cuvée Pierre Brun Rouge
Original food and wine pairings with Cuvée Pierre Brun Rouge
The Cuvée Pierre Brun Rouge of Domaine des Tourelles matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tongue with mushrooms, fillet of lamb in potato dressing or marinade for chicken brochettes.
Details and technical informations about Domaine des Tourelles's Cuvée Pierre Brun Rouge.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon 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 bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Domaine des Tourelles
The Domaine des Tourelles is one of of the world's great estates. It offers 21 wines for sale in the of Bekaa Valley to come and discover on site or to buy online.
The wine region of Bekaa Valley
The Bekaa Valley is the heartland of modern Lebanese wine. Almost 90 percent of Lebanon's wine is made here, as is a respectable proportion of its Arak, the anise-flavored spirit that remains the nation's favorite alcoholic drink. The original Bekaa Valley Vineyards were planted with Cinsaut, which was subsequently joined by other French vine varieties. Most of these remain in Lebanon’s vinicultural makeup today: red Carignan, Grenache, Syrah, Mourvèdre, Cabernet Sauvignon and Merlot, and white Ugni Blanc, Clairette and Chardonnay.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
