
Winery Les Terres BlanchesLes Hautes Bruyeres Cabernet Franc
This wine generally goes well with pork, poultry or beef.

Food and wine pairings with Les Hautes Bruyeres Cabernet Franc
Pairings that work perfectly with Les Hautes Bruyeres Cabernet Franc
Original food and wine pairings with Les Hautes Bruyeres Cabernet Franc
The Les Hautes Bruyeres Cabernet Franc of Winery Les Terres Blanches matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of thai beef skewers, ollada (catalonia) or rabbit italian style.
Details and technical informations about Winery Les Terres Blanches's Les Hautes Bruyeres Cabernet Franc.
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 Les Hautes Bruyeres Cabernet Franc from Winery Les Terres Blanches are 2015, 2014, 2016, 2013
Informations about the Winery Les Terres Blanches
The Winery Les Terres Blanches is one of of the world's greatest estates. It offers 20 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: Grape
Fruit of the vine in the form of bunches of grapes, also called berries, attached to the stalk. The grapes used to make wine are known as grape varieties, a generic word that designates many types of vine plant with their own characteristics.














