Domaine de la CabernelleCuvée Hubert Bourgueil
Red wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Cuvée Hubert Bourgueil
Pairings that work perfectly with Cuvée Hubert Bourgueil
Original food and wine pairings with Cuvée Hubert Bourgueil
The Cuvée Hubert Bourgueil of Domaine de la Cabernelle matches generally quite well with dishes of lamb, vegetarian or poultry such as recipes of navarin of lamb, ham and comté quiche or spit-roasted chicken.
Details and technical informations about Domaine de la Cabernelle's Cuvée Hubert Bourgueil.
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.
Informations about the Domaine de la Cabernelle
The Domaine de la Cabernelle is one of of the world's great estates. It offers 13 wines for sale in the of Bourgueil to come and discover on site or to buy online.
The wine region of Bourgueil
Dominant Cabernet Franc on the Loire north bank in Touraine: reds with a dual profile depending on terroir. Gravelly wines near the river are supple and fruity (morello cherry, strawberry, raspberry, blueberry), age 2-5 years, accessible young. Tuffeau slope wines are more structured and tannic with leather, cocoa, roasted and spice notes, long ageing. Purple robe, finesse and well-integrated acidity, signature Loire Cabernet Franc elegance, neighbour to Chinon.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
