Domaine Philippe TessierCheverny Rouge
Red wine
This wine is a blend of 3 varietals which are the Côt, the Pinot noir and the Gamay noir.
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, veal or game (deer, venison).
Taste structure of the Cheverny Rouge from the Domaine Philippe Tessier
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cheverny Rouge of Domaine Philippe Tessier in the region of Loire Valley is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Cheverny Rouge of Domaine Philippe Tessier in the region of Loire Valley often reveals types of flavors of cherry, grapefruit or citrus and sometimes also flavors of apples, peach or earthy.
Food and wine pairings with Cheverny Rouge
Pairings that work perfectly with Cheverny Rouge
Original food and wine pairings with Cheverny Rouge
The Cheverny Rouge of Domaine Philippe Tessier matches generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of tripe in the style of caen, rabbit with mustard and tomatoes or special' tagliatelle carbonara.
Details and technical informations about Domaine Philippe Tessier's Cheverny Rouge.
Discover the grape variety: Côt
Ribs have travelled a long way! In the Middle Ages it was indeed cultivated in the Yonne region. In Bordeaux, it was used in the production of vins clairets and was present in the Loire Valley where today it is only used in the AOC Touraine and Rosé d'Anjou. It goes by different names: Malbec in Bordeaux or Auxerrois in Cahors, in the Quercy vineyards, where it flourishes.it is a very old red grape variety with medium-sized bunches and berries with melting, juicy and sweet flesh. Very sensitive to frost, disease and temperature changes, it is very productive if preserved and if it reaches a good maturity.côt is used in the vineyards of several major appellations such as the AOC Médoc, Graves, Saint-Emilion, Pomerol, Bergerac, Pécharmant, Buzet, Malepère, Marcillac... Wines made from this grape variety are fruity, tannic, deep in colour and have good ageing potential Cultivated on a surface of 5.000 hectares in France, the côt is also very present in Argentina and Chile.
Last vintages of this wine
The best vintages of Cheverny Rouge from Domaine Philippe Tessier are 2018, 2017, 2016, 2014 and 2013.
Informations about the Domaine Philippe Tessier
The Domaine Philippe Tessier is one of of the world's greatest estates. It offers 20 wines for sale in the of Cheverny to come and discover on site or to buy online.
The wine region of Cheverny
The wine region of Cheverny is located in the region of Haute Loire of Loire Valley of France. Wineries and vineyards like the Domaine Christian Venier or the Domaine du Salvard produce mainly wines red, white and pink. The most planted grape varieties in the region of Cheverny are Pinot noir, Gamay noir and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Cheverny often reveals types of flavors of earth, jam or tangerine and sometimes also flavors of white peach, apricot or cheese.
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: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
