Winery Famille PerrinChâteauneuf-du-Pape Les Sinards Rouge
Red wine
This wine is a blend of 6 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Mourvèdre, the Syrah, the Merlot and the Grenache noir.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or lamb.
Taste structure of the Châteauneuf-du-Pape Les Sinards Rouge from the Winery Famille Perrin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Châteauneuf-du-Pape Les Sinards Rouge of Winery Famille Perrin in the region of Rhone Valley is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Châteauneuf-du-Pape Les Sinards Rouge of Winery Famille Perrin in the region of Rhone Valley often reveals types of flavors of iron, cream or cherry and sometimes also flavors of oaky, citrus or smoke.
Food and wine pairings with Châteauneuf-du-Pape Les Sinards Rouge
Pairings that work perfectly with Châteauneuf-du-Pape Les Sinards Rouge
Original food and wine pairings with Châteauneuf-du-Pape Les Sinards Rouge
The Châteauneuf-du-Pape Les Sinards Rouge of Winery Famille Perrin matches generally quite well with dishes of lamb, pork or poultry such as recipes of leg or shoulder of lamb with honey and thyme, rabbit in white wine (casserole) or clafoutis with bush and courgettes.
Details and technical informations about Winery Famille Perrin's Châteauneuf-du-Pape Les Sinards Rouge.
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 Châteauneuf-du-Pape Les Sinards Rouge from Winery Famille Perrin are 2020, 2019, 2018, 2017 and 2016.
Informations about the Winery Famille Perrin
The Winery Famille Perrin is one of of the world's greatest estates. It offers 101 wines for sale in the of Châteauneuf-du-Pape to come and discover on site or to buy online.
The wine region of Châteauneuf-du-Pape
The wine region of Châteauneuf-du-Pape is located in the region of Rhône méridional of Rhone Valley of France. Wineries and vineyards like the Domaine Pegau or the Château Rayas produce mainly wines red and white. The most planted grape varieties in the region of Châteauneuf-du-Pape are Mourvèdre, Roussanne and Clairette, they are then used in wines in blends or as a single variety. On the nose of Châteauneuf-du-Pape often reveals types of flavors of iron, chestnut or red licorice and sometimes also flavors of tarragon, pencil shavings or cured meat.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Soft
Sweet wine containing between 30 and 50 grams of residual sugar. A sweet wine is made from very ripe grapes but without being affected by botrytis cinerea and without being raisined. This term can also be applied to a dry wine that is smooth and fat in the mouth.
