Winery FoncalieuSaint Marc Cuvée L'Ours Réserve Cabernet Franc
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Saint Marc Cuvée L'Ours Réserve Cabernet Franc from the Winery Foncalieu
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saint Marc Cuvée L'Ours Réserve Cabernet Franc of Winery Foncalieu in the region of Vin de Pays is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Saint Marc Cuvée L'Ours Réserve Cabernet Franc of Winery Foncalieu in the region of Vin de Pays often reveals types of flavors of earthy, earth.
Food and wine pairings with Saint Marc Cuvée L'Ours Réserve Cabernet Franc
Pairings that work perfectly with Saint Marc Cuvée L'Ours Réserve Cabernet Franc
Original food and wine pairings with Saint Marc Cuvée L'Ours Réserve Cabernet Franc
The Saint Marc Cuvée L'Ours Réserve Cabernet Franc of Winery Foncalieu matches generally quite well with dishes of beef, pasta or veal such as recipes of salmon with cream sauce, pasta with chicken and curry or flank steak with shallots in red wine sauce.
Details and technical informations about Winery Foncalieu's Saint Marc Cuvée L'Ours Réserve Cabernet Franc.
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 Saint Marc Cuvée L'Ours Réserve Cabernet Franc from Winery Foncalieu are 2014, 2015
Informations about the Winery Foncalieu
The Winery Foncalieu is one of wineries to follow in Pays d'Oc.. It offers 303 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The wine region of Vin de Pays
Vin de Pays (VDP), the French national equivalent of PGI (Protected Geographical Indication) at the European level, is a quality category of French wines, positioned between Vin de Table (VDT) and Appellation d'Origine Contrôlée (AOC). This layer of the French appellation system was initially introduced in September 1968 by the INAO, the official appellation authority. It underwent several early revisions in the 1970s, followed by substantial changes in September 2000 and again in 2009, when all existing VDT titles were automatically registered with the European Union as PGI. Producers retain the choice of using either the VDP or PGI titles on their labels, or both - in the form "IGP-Vin de Pays".
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The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
