Winery Lionel GosseaumeLes Marcottes
Red wine
This wine generally goes well with beef
Food and wine pairings with Les Marcottes
Pairings that work perfectly with Les Marcottes
Original food and wine pairings with Les Marcottes
The Les Marcottes of Winery Lionel Gosseaume matches generally quite well with dishes of beef such as recipes of chickpeas spanish style.
Details and technical informations about Winery Lionel Gosseaume's Les Marcottes.
Discover the grape variety: Gamay noir
Light, juicy reds, low in tannins with crunchy freshness, showing aromas of wild strawberry, raspberry, banana (from carbonic maceration) and peony. Easy-drinking style of Beaujolais Nouveau, more structured and mineral on the granites of the ten crus (Morgon, Moulin-à-Vent, Fleurie, Brouilly). Also in Touraine, Auvergne and Swiss Romande. A Burgundian variety, a cross of Pinot Noir × Gouais Blanc.
Last vintages of this wine
The best vintages of Les Marcottes from Winery Lionel Gosseaume are 2016, 2015, 2014
Informations about the Winery Lionel Gosseaume
The Winery Lionel Gosseaume is one of of the world's greatest estates. It offers 28 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: Alcohol
A generic term for the various alcohols produced during fermentation that give the wine body, structure and warmth.
