Winery J. MouratRouge de Soif
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Négrette and the Pinot noir.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Rouge de Soif
Pairings that work perfectly with Rouge de Soif
Original food and wine pairings with Rouge de Soif
The Rouge de Soif of Winery J. Mourat matches generally quite well with dishes of beef, veal or pork such as recipes of venison stew to be prepared the day before, rabbit with hunter's sauce or endive frichti.
Details and technical informations about Winery J. Mourat's Rouge de Soif.
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 Rouge de Soif from Winery J. Mourat are 2017
Informations about the Winery J. Mourat
The Winery J. Mourat is one of of the world's great estates. It offers 56 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
