Union des Vignerons de Saint-PourçainCuvée Réserveé Saint Pourcain Rouge
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or beef.
Taste structure of the Cuvée Réserveé Saint Pourcain Rouge from the Union des Vignerons de Saint-Pourçain
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Réserveé Saint Pourcain Rouge of Union des Vignerons de Saint-Pourçain in the region of Loire Valley is a with a nice freshness.
Food and wine pairings with Cuvée Réserveé Saint Pourcain Rouge
Pairings that work perfectly with Cuvée Réserveé Saint Pourcain Rouge
Original food and wine pairings with Cuvée Réserveé Saint Pourcain Rouge
The Cuvée Réserveé Saint Pourcain Rouge of Union des Vignerons de Saint-Pourçain matches generally quite well with dishes such as recipes .
Details and technical informations about Union des Vignerons de Saint-Pourçain's Cuvée Réserveé Saint Pourcain Rouge.
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 Cuvée Réserveé Saint Pourcain Rouge from Union des Vignerons de Saint-Pourçain are 0
Informations about the Union des Vignerons de Saint-Pourçain
The Union des Vignerons de Saint-Pourçain is one of of the world's great estates. It offers 44 wines for sale in the of Saint-Pourçain to come and discover on site or to buy online.
The wine region of Saint-Pourçain
AOC of Auvergne, Loire satellite (elevated AOC 2009, 600 ha across 19 communes): Tressallier (local Sacy) signature as king white with Chardonnay and Sauvignon — signature profile lively, saline and nervy with citrus and minerality, texture close to Aligoté or Melon. Gamay (40-75%) and Pinot Noir (25-60%) signature blend as king red — hybrid Beaujolais-Burgundy profile with cherry, raspberry and delicate spices. Gamay alone for fresh, crunchy rosés.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
