Winery Moulin GimiéLouis Grand
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Pinot noir.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Louis Grand from the Winery Moulin Gimié
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Louis Grand of Winery Moulin Gimié in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Louis Grand
Pairings that work perfectly with Louis Grand
Original food and wine pairings with Louis Grand
The Louis Grand of Winery Moulin Gimié matches generally quite well with dishes of beef, pasta or veal such as recipes of chili con carne, macaroni and angel hair gratin or roast veal orloff.
Details and technical informations about Winery Moulin Gimié's Louis Grand.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Louis Grand from Winery Moulin Gimié are 2014, 2012
Informations about the Winery Moulin Gimié
The Winery Moulin Gimié is one of of the world's greatest estates. It offers 11 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
