Château de BrigueHeritage Family Brun
Red wine
This wine is a blend of 3 varietals which are the Arinarnoa, the Egiodola and the Merlot.
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Heritage Family Brun
Pairings that work perfectly with Heritage Family Brun
Original food and wine pairings with Heritage Family Brun
The Heritage Family Brun of Château de Brigue matches generally quite well with dishes of beef or game (deer, venison) such as recipes of feijoada ( portuguese cassoulet ) or duck legs with confit potatoes.
Details and technical informations about Château de Brigue's Heritage Family Brun.
Discover the grape variety: Arinarnoa
Colourful, structured reds with a dark ruby hue, firm tannins and a dense palate, with aromas of black fruits (blackcurrant, blackberry), cherry, plum, spices, black pepper and balsamic notes reminiscent of cabernet sauvignon. Fine ageing potential. Grown in Languedoc-Roussillon and the South-West for IGP wines, also adopted in Argentina and Uruguay for modern reds. French hybrid created in 1956 in Bordeaux by INRA (tannat × cabernet sauvignon).
Last vintages of this wine
The best vintages of Heritage Family Brun from Château de Brigue are 2013
Informations about the Château de Brigue
The Château de Brigue is one of of the world's greatest estates. It offers 26 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
