Winery Union de Producteurs de LugonNo. 2 et No. 5 de Francarney Fronsac
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the No. 2 et No. 5 de Francarney Fronsac from the Winery Union de Producteurs de Lugon
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the No. 2 et No. 5 de Francarney Fronsac of Winery Union de Producteurs de Lugon in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the No. 2 et No. 5 de Francarney Fronsac of Winery Union de Producteurs de Lugon in the region of Bordeaux often reveals types of flavors of oak, red fruit.
Food and wine pairings with No. 2 et No. 5 de Francarney Fronsac
Pairings that work perfectly with No. 2 et No. 5 de Francarney Fronsac
Original food and wine pairings with No. 2 et No. 5 de Francarney Fronsac
The No. 2 et No. 5 de Francarney Fronsac of Winery Union de Producteurs de Lugon matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of braciola (southern italy), moroccan style leg of lamb or rabbit in foil.
Details and technical informations about Winery Union de Producteurs de Lugon's No. 2 et No. 5 de Francarney Fronsac.
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.
Last vintages of this wine
The best vintages of No. 2 et No. 5 de Francarney Fronsac from Winery Union de Producteurs de Lugon are 2010, 2012
Informations about the Winery Union de Producteurs de Lugon
The Winery Union de Producteurs de Lugon is one of of the world's greatest estates. It offers 54 wines for sale in the of Fronsac to come and discover on site or to buy online.
The wine region of Fronsac
The wine region of Fronsac is located in the region of Libournais of Bordeaux of France. Wineries and vineyards like the Château Fontaine-Saint-Cric or the Château Haut-Carles produce mainly wines red, pink and white. The most planted grape varieties in the region of Fronsac are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Fronsac often reveals types of flavors of blackberry, dried fruit or black plum and sometimes also flavors of dried herbs, chalk or sweet tobacco.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
