Winery ElementsFire
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Caladoc.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Fire
Pairings that work perfectly with Fire
Original food and wine pairings with Fire
The Fire of Winery Elements matches generally quite well with dishes of beef, lamb or pork such as recipes of improved horse steak, pan-fried lamb heart or ham with leek fondue.
Details and technical informations about Winery Elements's Fire.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Fire from Winery Elements are 2016, 0, 2012, 2011
Informations about the Winery Elements
The Winery Elements is one of of the world's greatest estates. It offers 6 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
