Winery La GuyennoiseLes Pas Lourds
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 poultry, beef or veal.
Taste structure of the Les Pas Lourds from the Winery La Guyennoise
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Pas Lourds of Winery La Guyennoise in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Les Pas Lourds
Pairings that work perfectly with Les Pas Lourds
Original food and wine pairings with Les Pas Lourds
The Les Pas Lourds of Winery La Guyennoise matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of venison stew to be prepared the day before, sauté of veal with carrots or venison stew.
Details and technical informations about Winery La Guyennoise's Les Pas Lourds.
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 La Guyennoise
The Winery La Guyennoise is one of wineries to follow in Bordeaux.. It offers 675 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
