Domaine du Pere GuillotBaron Guillot Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Baron Guillot Cabernet Sauvignon
Pairings that work perfectly with Baron Guillot Cabernet Sauvignon
Original food and wine pairings with Baron Guillot Cabernet Sauvignon
The Baron Guillot Cabernet Sauvignon of Domaine du Pere Guillot matches generally quite well with dishes of beef, lamb or spicy food such as recipes of chili con carne, leg of lamb bravado in the oven or fideuà (spain).
Details and technical informations about Domaine du Pere Guillot's Baron Guillot Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Baron Guillot Cabernet Sauvignon from Domaine du Pere Guillot are 2019, 0
Informations about the Domaine du Pere Guillot
The Domaine du Pere Guillot is one of of the world's great estates. It offers 129 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: Aging
Period during which a wine is kept in a cellar where it goes through different phases of evolution of its aromatic range and a maturation of its constituents (evolution of the colour, refining of the tannins, harmonization of the different flavours, etc.). The wine evolves better and less quickly in large containers, whereas it deteriorates prematurely in half-bottles.
