Winery Pascal LambertBois d'Arçon Chinon
Red wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Bois d'Arçon Chinon
Pairings that work perfectly with Bois d'Arçon Chinon
Original food and wine pairings with Bois d'Arçon Chinon
The Bois d'Arçon Chinon of Winery Pascal Lambert matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of roasted fillet of beef with parsley, ideas for savoury pancake toppings or rabbit with chorizo.
Details and technical informations about Winery Pascal Lambert's Bois d'Arçon Chinon.
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.
Informations about the Winery Pascal Lambert
The Winery Pascal Lambert is one of of the world's great estates. It offers 29 wines for sale in the of Touraine to come and discover on site or to buy online.
The wine region of Touraine
Signature Sauvignon as king of Touraine whites (~80% of plantings): dry, expressive with notes of citrus, green apple, gooseberry, white flowers, exotic fruit and a touch of boxwood, lively acidity — ideal aperitif. Gamay as a juicy, crunchy red (cherry, raspberry, discreet tannins), more structured Cabernet Franc (bell pepper, raspberry) and dense Côt to complete it. Chenin and Chardonnay among whites. Vast Loire AOC between Blois and Tours, tuffeau and flint.
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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
