Winery Le Petit Clou des VentsÀ l'Ouest de Mon Sud Rouge
Red wine
This wine generally goes well with beef and game (deer, venison).
The À l'Ouest de Mon Sud Rouge of the Winery Le Petit Clou des Vents is in the top 90 of wines of Vin de France.
Food and wine pairings with À l'Ouest de Mon Sud Rouge
Pairings that work perfectly with À l'Ouest de Mon Sud Rouge
Original food and wine pairings with À l'Ouest de Mon Sud Rouge
The À l'Ouest de Mon Sud Rouge of Winery Le Petit Clou des Vents matches generally quite well with dishes of beef or game (deer, venison) such as recipes of fondue vigneronne au vin rouge or duck breast with goat cheese and local ham.
Details and technical informations about Winery Le Petit Clou des Vents's À l'Ouest de Mon Sud Rouge.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Informations about the Winery Le Petit Clou des Vents
The Winery Le Petit Clou des Vents is one of of the world's greatest estates. It offers 6 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
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
