Winery Vignerons de Puisseguin Lussac Saint-EmilionHaut la Bergère Puisseguin-Saint-Émilion
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 Haut la Bergère Puisseguin-Saint-Émilion from the Winery Vignerons de Puisseguin Lussac Saint-Emilion
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Haut la Bergère Puisseguin-Saint-Émilion of Winery Vignerons de Puisseguin Lussac Saint-Emilion in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Haut la Bergère Puisseguin-Saint-Émilion
Pairings that work perfectly with Haut la Bergère Puisseguin-Saint-Émilion
Original food and wine pairings with Haut la Bergère Puisseguin-Saint-Émilion
The Haut la Bergère Puisseguin-Saint-Émilion of Winery Vignerons de Puisseguin Lussac Saint-Emilion matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of monkfish tail with white butter, lamb chops with lemon and herbs or obelix's boar leg in the oven.
Details and technical informations about Winery Vignerons de Puisseguin Lussac Saint-Emilion's Haut la Bergère Puisseguin-Saint-Émilion.
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.
Informations about the Winery Vignerons de Puisseguin Lussac Saint-Emilion
The Winery Vignerons de Puisseguin Lussac Saint-Emilion is one of of the world's great estates. It offers 33 wines for sale in the of Puisseguin-Saint-Émilion to come and discover on site or to buy online.
The wine region of Puisseguin-Saint-Émilion
The wine region of Puisseguin-Saint-Émilion is located in the region of Saint-Émilion of Bordeaux of France. Wineries and vineyards like the Domaine Les Hauts Du Bourdonnais or the Domaine La Mauriane produce mainly wines red and white. The most planted grape varieties in the region of Puisseguin-Saint-Émilion are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Puisseguin-Saint-Émilion often reveals types of flavors of oaky, anise or mint and sometimes also flavors of cinnamon, black olive or violet.
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: Servadou iron
A black grape variety from the southwest that produces a wine with spicy tannins and black currant and raspberry aromas. Under the name of Mansois, it is the main grape variety of Marcillac; it is also one of the important varieties of Gaillacois, where it is called Braucol. It is also used in the blends of other South-Western appellations (Fronton, Lavilledieu, Estaing, Madiran). Syn.: braucol, pinenc, mansois.
