Les Vignerons de BuzetExit Rouge
Red wine
This wine is a blend of 4 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Malbec and the Merlot.
This wine generally goes well with pork, poultry or beef.
The Exit Rouge of the Les Vignerons de Buzet is in the top 30 of wines of South West.
Wine flavors and olphactive analysis
Food and wine pairings with Exit Rouge
Pairings that work perfectly with Exit Rouge
Original food and wine pairings with Exit Rouge
The Exit Rouge of Les Vignerons de Buzet matches generally quite well with dishes of beef, lamb or pork such as recipes of beef coarse salt, pizza queen with merguez or truffade (auvergne - cantal - 15).
Details and technical informations about Les Vignerons de Buzet's Exit Rouge.
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 Exit Rouge from Les Vignerons de Buzet are 2015, 2017, 2016
Informations about the Les Vignerons de Buzet
The Les Vignerons de Buzet is one of of the world's great estates. It offers 114 wines for sale in the of South West to come and discover on site or to buy online.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Fees
This wine is characterized by a pleasant nervousness and an overall sensation of freshness on the palate, reinforced by minerality, a note of bitterness, a hint of CO2, and of course an appropriate serving temperature.
