Vignobles AubertAbsolu du Roudier Montagne-Saint-Émilion
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Malbec.
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 Absolu du Roudier Montagne-Saint-Émilion from the Vignobles Aubert
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Absolu du Roudier Montagne-Saint-Émilion of Vignobles Aubert in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Absolu du Roudier Montagne-Saint-Émilion
Pairings that work perfectly with Absolu du Roudier Montagne-Saint-Émilion
Original food and wine pairings with Absolu du Roudier Montagne-Saint-Émilion
The Absolu du Roudier Montagne-Saint-Émilion of Vignobles Aubert matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of chili con carne, roast lamb with thyme or rabbit with cider and mushrooms.
Details and technical informations about Vignobles Aubert's Absolu du Roudier Montagne-Saint-Émilion.
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.
Informations about the Vignobles Aubert
The Vignobles Aubert is one of of the world's greatest estates. It offers 2 wines for sale in the of Montagne-Saint-Émilion to come and discover on site or to buy online.
The wine region of Montagne-Saint-Émilion
Largest satellite of Saint-Émilion on the Bordeaux right bank (1,507 ha, AOC 1936): rich, silky reds dominated by Merlot (~75%, ripe fruit, velvety texture) with spicy Cabernet Franc (~20%) and Cabernet Sauvignon. Deep ruby robe, a nose of red and black fruits, pepper, undergrowth and plum, a structured tannic finish evolving towards leather and tobacco. Clay-limestone and gravel soils on plateau and slopes, an accessible alternative to Saint-Émilion for the everyday cellar.
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: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
