Winery Philippe Cuvelier1er Grand Cru Classe Clos Fourtel Saint Emilion
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Malbec.
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the 1er Grand Cru Classe Clos Fourtel Saint Emilion from the Winery Philippe Cuvelier
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1er Grand Cru Classe Clos Fourtel Saint Emilion of Winery Philippe Cuvelier in the region of Bordeaux is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the 1er Grand Cru Classe Clos Fourtel Saint Emilion of Winery Philippe Cuvelier in the region of Bordeaux often reveals types of flavors of oak.
Food and wine pairings with 1er Grand Cru Classe Clos Fourtel Saint Emilion
Pairings that work perfectly with 1er Grand Cru Classe Clos Fourtel Saint Emilion
Original food and wine pairings with 1er Grand Cru Classe Clos Fourtel Saint Emilion
The 1er Grand Cru Classe Clos Fourtel Saint Emilion of Winery Philippe Cuvelier matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of delicious bourguignon, sausage and vegetable risotto with cookéo or roast duck breast or duck fillet with dried apricots.
Details and technical informations about Winery Philippe Cuvelier's 1er Grand Cru Classe Clos Fourtel Saint Emilion.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Informations about the Winery Philippe Cuvelier
The Winery Philippe Cuvelier is one of of the world's greatest estates. It offers 3 wines for sale in the of Libournais to come and discover on site or to buy online.
The wine region of Libournais
Rich in world-renowned wines, such as Saint-Emilion Grands Crus and Bordeaux/libournais/pomerol">Pomerol, the Libourne region Lies on the right bank of the Dordogne, on the edge of the Périgord. The region takes its name from the port city of Libourne, where many merchants from the Correze settled in the early 19th century. But its jewel is the small medieval city of Saint-Emilion, listed as a Unesco World Heritage Site and one of the most famous showcases of the Bordeaux wine region. The region is very homogeneous due to its hilly landscapes, its geology (predominantly limestone subsoil), the concentration of vineyards and the importance of family-run, small or medium-sized estates, which contrast with the large Medoc-type estates.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Acidity
When present without excess, acidity contributes to the balance of the wine, giving it freshness and nervousness. But when it is very high, it becomes a defect, giving it a biting and green character. On the other hand, if it is insufficient, the wine is soft.
