Vignoble MingotPur Franc
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 poultry, beef or veal.
Taste structure of the Pur Franc from the Vignoble Mingot
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pur Franc of Vignoble Mingot 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 Pur Franc of Vignoble Mingot in the region of Bordeaux often reveals types of flavors of tobacco, pepper or non oak and sometimes also flavors of earth, oak or spices.
Food and wine pairings with Pur Franc
Pairings that work perfectly with Pur Franc
Original food and wine pairings with Pur Franc
The Pur Franc of Vignoble Mingot matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of chinese noodles with beef, veal grenadin with balsamic vinegar and honey or cassoulet of the sea.
Details and technical informations about Vignoble Mingot's Pur Franc.
Discover the grape variety: Királyleányka
Lively, aromatic whites best enjoyed young, with a pale golden robe, airy palate with preserved acidity, and signature muscat, floral (acacia, orange blossom) and white fruit (pear, apple) aromas. Productive variety contributing to dry and off-dry Hungarian and Romanian whites, mainly in Transylvania and central Hungary. Hungarian autochthonous white grape whose name means "little princess".
Last vintages of this wine
The best vintages of Pur Franc from Vignoble Mingot are 2015, 2016
Informations about the Vignoble Mingot
The Vignoble Mingot is one of of the world's greatest estates. It offers 12 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
