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 salmon with cream sauce, lamb in a crown with spring vegetables or shrimp in coconut milk curry.
Details and technical informations about Winery La Boutanche's Rouge.
Discover the grape variety: Brachet
Brachet noir is a grape variety that originated in France (Provence). 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 medium-sized bunches and medium-sized grapes. Brachet noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
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
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
The word of the wine: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
