Winery GuiberteauLes Moulins Saumur Rouge
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 pork, vegetarian or poultry.
Taste structure of the Les Moulins Saumur Rouge from the Winery Guiberteau
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Moulins Saumur Rouge of Winery Guiberteau in the region of Loire Valley is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Les Moulins Saumur Rouge of Winery Guiberteau in the region of Loire Valley often reveals types of flavors of lemon, non oak or earth and sometimes also flavors of microbio, vegetal or oak.
Food and wine pairings with Les Moulins Saumur Rouge
Pairings that work perfectly with Les Moulins Saumur Rouge
Original food and wine pairings with Les Moulins Saumur Rouge
The Les Moulins Saumur Rouge of Winery Guiberteau matches generally quite well with dishes of lamb, vegetarian or poultry such as recipes of kapama of lamb (traditional bosnian dish), quiche without pastry, courgette and blue cheese or gratin of coquillettes with ham.
Details and technical informations about Winery Guiberteau's Les Moulins Saumur Rouge.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Les Moulins Saumur Rouge from Winery Guiberteau are 2023, 2021, 2015, 2024 and 2022.
Informations about the Winery Guiberteau
The Winery Guiberteau is one of of the world's greatest estates. It offers 11 wines for sale in the of Saumur to come and discover on site or to buy online.
The wine region of Saumur
The wine region of Saumur is located in the region of Centre Loire of Loire Valley of France. Wineries and vineyards like the Domaine Clos Rougeard or the Domaine Guiberteau produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Saumur are Chenin blanc, Cabernet franc and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Saumur often reveals types of flavors of cream, graphite or petroleum and sometimes also flavors of green bell pepper, clove or cranberry.
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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
