Winery La BoutancheRouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Rouge of Winery La Boutanche in the region of Loire Valley often reveals types of flavors of cherry, blackberry or red fruit and sometimes also flavors of strawberries, pepper or cinnamon.
Food and wine pairings with Rouge
Pairings that work perfectly with Rouge
Original food and wine pairings with Rouge
The Rouge of Winery La Boutanche matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fleischnacka leaf, mediterranean lamb necklace or korma chicken (india).
Details and technical informations about Winery La Boutanche's Rouge.
Discover the grape variety: Portan
Colored, fruity reds with a dark ruby robe, smooth tannins and a supple palate, with signature aromas of red fruits (cherry, raspberry), soft spices, garrigue and southern notes. Productive, sunny profile for early drinking. Grown in small quantities in Languedoc-Roussillon for southern IGPs, participating in modern blends. French black variety obtained in 1958 by Paul Truel in Montpellier (Grenache × Portugais Bleu).
Last vintages of this wine
The best vintages of Rouge from Winery La Boutanche are 2016, 2017
Informations about the Winery La Boutanche
The Winery La Boutanche is one of of the world's greatest estates. It offers 14 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: Acescence
An alteration in wine also known as pitting (hence the expression piqué wine), due to the presence of acetic acid and ethyl acetate, and characterized by a vinegar-like odor.
