Winery Jean-Pierre MoueixMoueix Saint-Émilion
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Moueix Saint-Émilion from the Winery Jean-Pierre Moueix
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moueix Saint-Émilion of Winery Jean-Pierre Moueix in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Moueix Saint-Émilion
Pairings that work perfectly with Moueix Saint-Émilion
Original food and wine pairings with Moueix Saint-Émilion
The Moueix Saint-Émilion of Winery Jean-Pierre Moueix matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of oxtail confit in red wine, moroccan veal tagine from hanane or oven roasted rabbit with mustard.
Details and technical informations about Winery Jean-Pierre Moueix's Moueix Saint-Émilion.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Moueix Saint-Émilion from Winery Jean-Pierre Moueix are 2009, 2010
Informations about the Winery Jean-Pierre Moueix
The Winery Jean-Pierre Moueix is one of of the world's greatest estates. It offers 79 wines for sale in the of Saint-Émilion to come and discover on site or to buy online.
The wine region of Saint-Émilion
Jewel of Bordeaux's right bank: signature Merlot reigns in reds (~60%) — charming and velvety with notes of plum, black cherry, blackberry, chocolate, liquorice and a smoky-leather touch, round tannins and lush texture. Cabernet Franc (~30%) complements (wild strawberry, blackcurrant, violet), firm Cabernet Sauvignon in a touch. Age-worthy aromas (undergrowth, truffle). Legendary AOC (1955, UNESCO 1999), Grands Crus Classés, asteriated limestone and clays.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
