Winery Reynald HéauléA Contre Courant
Red wine
This wine is a blend of 2 varietals which are the Côt and the Pinot noir.
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with A Contre Courant
Pairings that work perfectly with A Contre Courant
Original food and wine pairings with A Contre Courant
The A Contre Courant of Winery Reynald Héaulé matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal breast with new vegetables, cajun jumbalaya rice or roast duck breast or duck fillet with dried apricots.
Details and technical informations about Winery Reynald Héaulé's A Contre Courant.
Discover the grape variety: Côt
Powerful, structured reds with an almost black inky robe, firm tannins and preserved acidity, with intense aromas of blackberry, plum, blackcurrant, violet, cocoa, spice and balsamic notes. Fine ageing potential. Absolute star of Cahors AOC on the Lot terraces, where it is called Auxerrois (minimum 70% in blends), and a global conqueror as Malbec in Argentina (Mendoza). Also found in Touraine (Côt de Loire) and the South-West. Autochthonous French variety from Quercy.
Last vintages of this wine
The best vintages of A Contre Courant from Winery Reynald Héaulé are 2016
Informations about the Winery Reynald Héaulé
The Winery Reynald Héaulé is one of of the world's greatest estates. It offers 8 wines for sale in the of Loire Valley to come and discover on site or to buy online.
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: Density per hectare
Number of vines per hectare. For the same yield, a vine planted with 3,000 vines per hectare bears many more bunches (per vine) than a vine planted with 10,000. The grapes will therefore be less rich in sugar and polyphenols (tannins, aromas...).
