Winery PardasNegre Franc
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
The Negre Franc of the Winery Pardas is in the top 70 of wines of Penedès.
Taste structure of the Negre Franc from the Winery Pardas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negre Franc of Winery Pardas in the region of Catalogne is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Negre Franc of Winery Pardas in the region of Catalogne often reveals types of flavors of cherry, oaky or blackberry and sometimes also flavors of red fruit, vanilla or plum.
Food and wine pairings with Negre Franc
Pairings that work perfectly with Negre Franc
Original food and wine pairings with Negre Franc
The Negre Franc of Winery Pardas matches generally quite well with dishes of beef, pasta or veal such as recipes of borscht (russia), pasta with puttanesca sauce or veal rouelle normande.
Details and technical informations about Winery Pardas's Negre 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 Negre Franc from Winery Pardas are 2014, 2013, 2012, 2010 and 2007.
Informations about the Winery Pardas
The Winery Pardas is one of of the world's greatest estates. It offers 11 wines for sale in the of Penedès to come and discover on site or to buy online.
The wine region of Penedès
Historic cradle of Cava (95% of Spanish output, centred on Sant Sadurní d'Anoia): traditional-method sparklers, convivial and brioche-like. Indigenous trilogy: signature Xarel-lo (body, herbaceous and almondy notes), Macabeo (apple, freshness), Parellada (floral elegance). Still wines ~80% white from the same grapes, straight and accessible. Also sunny Garnacha, Cabernet and Pinot Noir.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Final
A more or less lasting impression that is felt in the mouth once the wine has been swallowed (or spat out in the case of a professional tasting). The finish can be short or persistent.
