Winery Jean-Louis DenoisDomaine de Borde-Longue Cabernet Franc
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 beef, veal or pasta.
Taste structure of the Domaine de Borde-Longue Cabernet Franc from the Winery Jean-Louis Denois
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Domaine de Borde-Longue Cabernet Franc of Winery Jean-Louis Denois in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Domaine de Borde-Longue Cabernet Franc of Winery Jean-Louis Denois in the region of Pays d'Oc often reveals types of flavors of red fruit, spices or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Domaine de Borde-Longue Cabernet Franc
Pairings that work perfectly with Domaine de Borde-Longue Cabernet Franc
Original food and wine pairings with Domaine de Borde-Longue Cabernet Franc
The Domaine de Borde-Longue Cabernet Franc of Winery Jean-Louis Denois matches generally quite well with dishes of beef, pasta or veal such as recipes of cabri en colombo with creole sauce, three ways to prepare chinese noodles or orloff roast.
Details and technical informations about Winery Jean-Louis Denois's Domaine de Borde-Longue Cabernet Franc.
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 Domaine de Borde-Longue Cabernet Franc from Winery Jean-Louis Denois are 2013, 2012
Informations about the Winery Jean-Louis Denois
The Winery Jean-Louis Denois is one of of the world's great estates. It offers 77 wines for sale in the of Haute Vallee de l'Aude to come and discover on site or to buy online.
The wine region of Haute Vallee de l'Aude
The wine region of Haute Vallee de l'Aude is located in the region of Pays d'Oc of Vin de Pays of France. Wineries and vineyards like the Domaine Begude or the Domaine Begude produce mainly wines red, white and pink. The most planted grape varieties in the region of Haute Vallee de l'Aude are Pinot noir, Chardonnay and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Haute Vallee de l'Aude often reveals types of flavors of cherry, honey or strawberries and sometimes also flavors of cranberry, grapefruit or peach.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
