Château Franc La FleurCuvée Mouna Blaye - Côtes de Bordeaux
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 poultry, beef or veal.
Taste structure of the Cuvée Mouna Blaye - Côtes de Bordeaux from the Château Franc La Fleur
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Mouna Blaye - Côtes de Bordeaux of Château Franc La Fleur in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cuvée Mouna Blaye - Côtes de Bordeaux
Pairings that work perfectly with Cuvée Mouna Blaye - Côtes de Bordeaux
Original food and wine pairings with Cuvée Mouna Blaye - Côtes de Bordeaux
The Cuvée Mouna Blaye - Côtes de Bordeaux of Château Franc La Fleur matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of oxtail confit in red wine, vitello tonnato or stuffed cabbage leaves.
Details and technical informations about Château Franc La Fleur's Cuvée Mouna Blaye - Côtes de Bordeaux.
Discover the grape variety: Sulima
Interspecific cross obtained in 1966 between the verdelet or 9110 Seibel and the sultana, registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Cuvée Mouna Blaye - Côtes de Bordeaux from Château Franc La Fleur are 2010, 2011
Informations about the Château Franc La Fleur
The Château Franc La Fleur is one of of the world's greatest estates. It offers 3 wines for sale in the of Blaye - Côtes de Bordeaux to come and discover on site or to buy online.
The wine region of Blaye - Côtes de Bordeaux
The wine region of Blaye - Côtes de Bordeaux is located in the region of Côtes de Bordeaux of Bordeaux of France. Wineries and vineyards like the Château Cailleteau Bergeron or the Château Haut-Lalande Grand Vin produce mainly wines red, white and pink. The most planted grape varieties in the region of Blaye - Côtes de Bordeaux are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Blaye - Côtes de Bordeaux often reveals types of flavors of chocolate, red cherry or bay leaf and sometimes also flavors of black plum, mint or cocoa.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
News related to this wine
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Nicolas Ferrari, from Domaine Ferrari, explains how the Irancy Village appellation has been created over the years. He also reveal the ageing capacity of the appellation and invites us to be patient “ Our patience is always rewarded with an Irancy”. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vin ...
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The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
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The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
