Domaine CadeillacMerlot - Abouriou
Red wine
This wine is a blend of 2 varietals which are the Abouriou and the Merlot.
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Merlot - Abouriou
Pairings that work perfectly with Merlot - Abouriou
Original food and wine pairings with Merlot - Abouriou
The Merlot - Abouriou of Domaine Cadeillac matches generally quite well with dishes of beef, lamb or poultry such as recipes of chicken, beef and lamb couscous (morocco), lamb epigram in spicy sauce or quiche with mixed vegetables.
Details and technical informations about Domaine Cadeillac's Merlot - Abouriou.
Discover the grape variety: Abouriou
Abouriou noir is a grape variety that originated in France (Lot-et-Garonne). 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 medium-sized bunches and medium-sized grapes. The Abouriou noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Rhone Valley, Provence & Corsica, Armagnac, Languedoc & Roussillon.
Informations about the Domaine Cadeillac
The Domaine Cadeillac is one of of the world's greatest estates. It offers 23 wines for sale in the of Comté Tolosan to come and discover on site or to buy online.
The wine region of Comté Tolosan
Comte Tolosan is a PGI title that covers wines produced in a large area of Southwestern France. The PGI basin encompasses 12 administrative dePartments and is home to a wide range of appellations d'origine contrôlée (AOC) such as Jurançon, Cahors and Armagnac. The IGP label provides a geographical classification for wines that are not classified for AOC level appellations due to Grape variety or winemaking style. The region is part of the Aquitaine basin - the plains that lie between the Pyrenees, the Massif Central and the Atlantic Ocean to the west.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
