Chinon Rouge Les Perruches - Béatrice Et Pascal Lambert

In the glass, the Chinon Rouge Les Perruches from the Val de Loire wine-growing region reveals itself in dense purple red. In the glass, this red wine from Béatrice Et Pascal Lambert shows aromas of blackberries, plums, and sour cherries, complemented by red currant, blackcurrant, and forest floor. The Béatrice Et Pascal Lambert Chinon Rouge Les Perruches presents itself to the wine lover as wonderfully dry. This red wine never appears coarse or lean, but rather round and smooth. On the palate, this powerful red wine is characterized by an extremely meaty and dense texture. On the finish, this red wine from the Val de Loire wine-growing region delights with lovely length. Once again, there are hints of sour cherry and blackberry. In the aftertaste, mineral notes from the gravel-dominated soils are added.

Vinification of Béatrice Et Pascal Lambert Chinon Rouge Les Perruches

This powerful red wine from France is organically vinified from the Cabernet Franc grape variety. The grapes grow under optimal conditions in the Val de Loire. Here the vines sink their roots deep into gravel soils. After being harvested by hand, the grapes are brought to the winery immediately. There they are sorted and gently crushed. Fermentation then takes place in concrete at controlled temperatures. After fermentation, the wine is aged for several months on the fine lees before it is finally drawn off.

Food recommendation for Chinon Rouge Les Perruches from Béatrice Et Pascal Lambert

Enjoy this organic red wine from France best at a temperature of 15–18°C as an accompaniment to fried calf’s liver with apples, onions, and balsamic sauce, boiled veal brisket with beans and tomatoes, or stuffed peppers.

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