Winery Luc PercherMêlée l'Epicourchois
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Pinot noir and the Gamay noir.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Mêlée l'Epicourchois
Pairings that work perfectly with Mêlée l'Epicourchois
Original food and wine pairings with Mêlée l'Epicourchois
The Mêlée l'Epicourchois of Winery Luc Percher matches generally quite well with dishes of beef, lamb or veal such as recipes of simple baked roast beef, leg of lamb brissac (leftover leg of lamb) or andouillette de troyes with chaource sauce.
Details and technical informations about Winery Luc Percher's Mêlée l'Epicourchois.
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.
Last vintages of this wine
The best vintages of Mêlée l'Epicourchois from Winery Luc Percher are 2010
Informations about the Winery Luc Percher
The Winery Luc Percher is one of of the world's greatest estates. It offers 16 wines for sale in the of Val de Loire to come and discover on site or to buy online.
The wine region of Val de Loire
Val de Loire is a regional PGI title, covering wines produced in an area that roughly corresponds to the Val de Loire wine region in northern France. The PGI catchment area covers 14 departments and is one of the largest in France in terms of area. The Terroir is extremely varied throughout the Loire Valley region. Wines produced under the PGI title have as much style as the AOC appellations of the Loire.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
