Domaine des QuarresLe Loupiot Cepage Grolleau
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Le Loupiot Cepage Grolleau
Pairings that work perfectly with Le Loupiot Cepage Grolleau
Original food and wine pairings with Le Loupiot Cepage Grolleau
The Le Loupiot Cepage Grolleau of Domaine des Quarres matches generally quite well with dishes of beef, lamb or pork such as recipes of baked marrow bones, berber giblet frying pan or old-fashioned pork roll.
Details and technical informations about Domaine des Quarres's Le Loupiot Cepage Grolleau.
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 Le Loupiot Cepage Grolleau from Domaine des Quarres are 0
Informations about the Domaine des Quarres
The Domaine des Quarres is one of of the world's great estates. It offers 18 wines for sale in the of Loire Valley to come and discover on site or to buy online.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
