Winery Saint MarcCuvée Étienne de Vesc
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Cuvée Étienne de Vesc of the Winery Saint Marc is in the top 90 of wines of Ventoux.
Taste structure of the Cuvée Étienne de Vesc from the Winery Saint Marc
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Étienne de Vesc of Winery Saint Marc in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cuvée Étienne de Vesc
Pairings that work perfectly with Cuvée Étienne de Vesc
Original food and wine pairings with Cuvée Étienne de Vesc
The Cuvée Étienne de Vesc of Winery Saint Marc matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of roast beef with caramelized onion, marinated leg of lamb with herbs or rabbit with white wine.
Details and technical informations about Winery Saint Marc's Cuvée Étienne de Vesc.
Discover the grape variety: Parellada
Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.
Last vintages of this wine
The best vintages of Cuvée Étienne de Vesc from Winery Saint Marc are 2016, 2009, 2017, 2015
Informations about the Winery Saint Marc
The Winery Saint Marc is one of of the world's greatest estates. It offers 52 wines for sale in the of Ventoux to come and discover on site or to buy online.
The wine region of Ventoux
High-altitude, cool southern Rhône (below the 1,912 m Giant of Provence): signature reds from Grenache and Syrah — round and supple with notes of cherry, raspberry, garrigue, pepper and a truffle touch with age, melted tannins, natural freshness and easy drinking (vs the sun-baked plains wines). Carignan, Cinsault and Mourvèdre as support. Lively, crunchy rosés (raspberry, flowers). Ample whites of Clairette, Roussanne, Bourboulenc, Vermentino.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
