Winery Grands Vins de GirondeRebarelle Cuvée Speciale Rouge Moelleux
Sweet wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Rebarelle Cuvée Speciale Rouge Moelleux
Pairings that work perfectly with Rebarelle Cuvée Speciale Rouge Moelleux
Original food and wine pairings with Rebarelle Cuvée Speciale Rouge Moelleux
The Rebarelle Cuvée Speciale Rouge Moelleux of Winery Grands Vins de Gironde matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of stuffed tomatoes with thermomix, salmon steaks with cream sauce or tomato, ham, cheese and mushroom pie.
Details and technical informations about Winery Grands Vins de Gironde's Rebarelle Cuvée Speciale Rouge Moelleux.
Discover the grape variety: Alicante Bouschet
It is a crossbreed made in 1855 by Louis and Henri Bouschet from an intraspecific crossing between Grenache noir and Petit Bouschet. The Alicante Henri Bouschet is less and less multiplied, registered however in the Official Catalogue of the varieties of vine of wine grapes list A.
Last vintages of this wine
The best vintages of Rebarelle Cuvée Speciale Rouge Moelleux from Winery Grands Vins de Gironde are 2018
Informations about the Winery Grands Vins de Gironde
The Winery Grands Vins de Gironde is one of of the world's greatest estates. It offers 158 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
