Winery PépièreLa Pépie Cot
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, veal or game (deer, venison).
Taste structure of the La Pépie Cot from the Winery Pépière
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Pépie Cot of Winery Pépière in the region of Loire Valley is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the La Pépie Cot of Winery Pépière in the region of Loire Valley often reveals types of flavors of blackberry, red fruit or black fruit.
Food and wine pairings with La Pépie Cot
Pairings that work perfectly with La Pépie Cot
Original food and wine pairings with La Pépie Cot
The La Pépie Cot of Winery Pépière matches generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of duck breast with pepper sauce, cassoulet or chicken tagine with lemon confit (marrakech style).
Details and technical informations about Winery Pépière's La Pépie Cot.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
Last vintages of this wine
The best vintages of La Pépie Cot from Winery Pépière are 2018
Informations about the Winery Pépière
The Winery Pépière is one of of the world's great estates. It offers 20 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
