Winery Gourmet Pere & FilsL'Effet Boeuf Red Blend
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Syrah 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 beef, veal or pasta.
Taste structure of the L'Effet Boeuf Red Blend from the Winery Gourmet Pere & Fils
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L'Effet Boeuf Red Blend of Winery Gourmet Pere & Fils in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with L'Effet Boeuf Red Blend
Pairings that work perfectly with L'Effet Boeuf Red Blend
Original food and wine pairings with L'Effet Boeuf Red Blend
The L'Effet Boeuf Red Blend of Winery Gourmet Pere & Fils matches generally quite well with dishes of beef, veal or pasta such as recipes of chinese fondue, sauté of veal with the moulinex cookeo or quiche with tartiflette.
Details and technical informations about Winery Gourmet Pere & Fils's L'Effet Boeuf Red Blend.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Gourmet Pere & Fils
The Winery Gourmet Pere & Fils is one of of the world's greatest estates. It offers 9 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
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.
